- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.2
- Total Fat: 16.1 g
- Cholesterol: 4.3 mg
- Sodium: 41.4 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 6.7 g
- Protein: 8.4 g
Farro and Butternut Squash SaladSubmitted by: BRYNWRITES4FOOD
IntroductionThis recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion. This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.
2 cups farro
3 cups butternut squash, cubed
1 large red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, chopped and toasted
3 Tbsp. walnut oil or extra-virgin olive oil
1/4 cup goat cheese, crumbled
(It's loosely adapted from 101cookbooks.com.) Find farro in the Italian section of many supermarkets or specialty-food stores. This packs well for lunch and is a nice accompaniment to roast chicken or grilled pork.
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Preheat oven to 375 degrees. In a large bowl, toss onion wedges and butternut squash with 1 Tbsp. olive oil and a generous pinch of coarse salt and several grinds of black pepper. Place on a foil-lined, rimmed baking sheet and roast until tender and a bit browned, about 30 to 40 minutes.
Meanwhile, cook farro according to package directions. Drain and cool slightly.
In a large serving bowl, toss farro, roasted vegetables and walnuts. Add 2 Tbsp. olive oil and 1 Tbsp. balsamic vinegar and toss to coat. Add goat cheese.
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