Farro and Butternut Squash Salad
- Number of Servings: 6
Ingredients
2 cups farro3 cups butternut squash, cubed1 large red onion, cut into wedges3 tablespoons olive oil1 tablespoon balsamic vinegar1 cup walnuts, chopped and toasted3 Tbsp. walnut oil or extra-virgin olive oil1/4 cup goat cheese, crumbled
Serves 6 to 8 as a side, or 4 as a main course.
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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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.
view more recipes like this at writes4food.com
Nutritional Info 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
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