Butternut Farro Salad With Blood Orange Vinaigrette Recipes

BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE

Butternut Farro Salad with Blood Orange Vinaigrette image

This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.

Provided by France C

Categories Salad Grains

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons freshly squeezed blood orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon maple syrup
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 cup water
½ cup pearled farro
⅛ teaspoon salt
2 cups cubed butternut squash (1/2-inch)
1 cup chopped red onion (1/2-inch)
1 clove garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
3 tablespoons toasted pecans
3 tablespoons dried cranberries
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g

WARM FARRO SALAD WITH ROASTED BUTTERNUT SQUASH AND SPICED CRANBERRY VINAIGRETTE

Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette image

This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.

Provided by Food Network

Categories side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons brown butter (infused with a cinnamon stick during browning), melted
1 butternut squash, peeled, seeded and diced
2 cups farro
Salt
Extra-virgin olive oil
Freshly ground black pepper
3 cups fresh cranberries
2 cups brown sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 oranges, zested and juiced
1 bunch fresh mint, picked, washed and lightly torn
2 cups fresh arugula
1 cup crumbled French feta

Steps:

Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.

FARRO SALAD WITH CITRUS VINAIGRETTE

Farro Salad with Citrus Vinaigrette image

Provided by Guy Fieri

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup farro, lightly toasted
2 teaspoons salt, plus more for seasoning
2 1/2 cups water, or stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups micro salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup1/4-inch diced red onions
1/2 cup 1/4-inch diced tart apple or firm pear

Steps:

In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.

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