Farro Salad with Roasted Butternut Squash [ 45 min ]
This Autumn Harvest Farro Salad is a feast for both the eyes and the taste buds. The rich colors of roasted butternut squash, vibrant arugula, and creamy goat cheese create a visual masterpiece, while the combination of flavors and textures ensures that every bite is satisfying. Perfect as a light lunch or a tasty side dish, this salad embodies the best of fall's bounty.
Ingrédients
- 1 cup farro
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup goat cheese, crumbled
- 2 cups arugula
- 1/4 cup red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Meanwhile, cook the farro according to package instructions, then drain and transfer to a large bowl to cool slightly.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing.
- Add the roasted butternut squash, dried cranberries, chopped walnuts, goat cheese, arugula, and red onion to the farro. Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for a few hours to allow the flavors to meld together.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 60gProtéines: 12gFat: 18gSucre: 18g
Tried this recipe?Let us know how it was!