Butternut Squash And Farro Salad Recipes

BUTTERNUT SQUASH, KALE AND FARRO SALAD

Butternut Squash, Kale and Farro Salad image

Provided by Katie Lee Biegel

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash
1 medium red onion, sliced
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
Pinch ground cayenne
2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
1 shredded rotisserie chicken breast
3 ounces smoked Gouda, very finely diced
1/2 cup walnut halves, toasted and coarsely chopped
3 cups baby kale

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

BUTTERNUT SQUASH FARRO SALAD

Butternut Squash Farro Salad image

This Farro Salad is perfect for fall! It's an easy meatless meal that can easily be made ahead of time, and it's filled with butternut squash, spinach and goat cheese.

Provided by Erin

Categories dinner lunch

Time 20m

Number Of Ingredients 10

Ingredients

2 cups cooked farro
2 cups butternut squash (chopped)
2 tbsp coconut oil
1/4 tsp cinnamon
2 cups spinach
1/4 cup chopped walnuts
5 dates (pitted and chopped)
1/4 cup goat cheese
3 tbsp maple syrup
1/2 tsp balsamic vinegar

Steps:

If you haven't already, cook the farro in a saucepan according to package instructions.
Heat the coconut oil in a large skillet over medium heat; add the butternut squash and cinnamon and cook on medium heat until squash is soft. Then, add the spinach and sauté for 1 minute.
Pour farro into 2 bowls, then top it off with the butternut squash and spinach. Last, add the walnuts, dates and goat cheese.
For the dressing: whisk syrup and balsamic together, then drizzle over top of the bowls. Enjoy!

Nutrition Facts : Calories 566 kcal, Sugar 34 g, Sodium 142 mg, Fat 17 g, SaturatedFat 5 g, Carbohydrate 98 g, Fiber 12 g, Protein 14 g, Cholesterol 13 mg, ServingSize 1 serving

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

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