Butternut Squash Farro Salad Recipes

BUTTERNUT SQUASH, FARRO, AND KALE

Steps:

• Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
• Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
• Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
• Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
• Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

ROASTED SQUASH FARRO SALAD

Steps:

• Preheat the oven to 400 degrees.
• Cut the acorn squash in half and remove the seeds. Slice each half into 1-2 inch thick wedges. Place the wedges on a baking tray (use a bit of cooking spray or a silicone baking mat or parchment paper to prevent sticking). Sprinkle with sea salt and pepper.
• Roast the squash for 25-30 minutes until you can easily pierce the flesh with a fork. Flipping once half-way through cooking. Once cooked, let sit on the pan until cool enough to handle at which point, peel the skin away from the flesh and discard. Chop each wedge into chunks and set aside.
• While the squash is roasting, prepare the farro according to package directions. If you bought bulk farro, see post above for cooking instructions.
• To make the tahini dressing, whisk the ingredients together in a jar or dish until smooth and creamy. Adding more water slowly, if needed, to adjust the consistency.
• To assemble the salad, prepare serving dishes and start by adding a couple big handfuls of mixed greens to each plate or bowl. Top each serving with equal amounts of the squash, cooked farro, pomegranate and sliced apple.
• Drizzle each salad with desired amount of dressing and top with a sprinkle of pecans, walnuts or pumpkin seeds, if using.
• Serve right away. If there are leftovers, store the dressing separately so the salad doesn't get soggy or ideally, store all ingredients separately and assemble later as needed.

BUTTERNUT SQUASH FARRO SALAD

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!

FARRO WITH ROASTED SQUASH, FETA AND MINT

Steps:

• Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
• Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
• Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
• In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
• To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.

HARVEST BUTTERNUT SQUASH FARRO SALAD

Steps:

• Preheat oven to 400 degrees F.
• To a medium saucepan, add dry farro and water. Bring to a boil, then reduce to simmer for 10 minutes. Drain any excess liquid. Fluff with a fork. Set aside.
• In a large bowl add butternut squash, red onion, sweet potatoes and brussels sprouts. Toss with 1 tablespoon of olive oil, salt and pepper to season.
• Spread vegetables out on a baking sheet.
• Bake for 20 minutes.
• Add cooked farro to a bowl with the roasted vegetables, sliced almonds and dry cranberries.
• To a small bowl add apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil and salt. Whisk until combined.
• Pour dressing over the farro salad and toss all the ingredients together.
• Serve.

BUTTERNUT SQUASH, KALE AND FARRO SALAD

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.

KALE FARRO SALAD WITH BUTTERNUT SQUASH

Steps:

• Cooked farro according to directions on the package.
• Preheat oven to 400F line a baking sheet with parchment paper.
• Cut onion in thicker slices so it won't burn quickly. Toss the onion with butternut squash, drizzle with avocado oil and roast for about 20-25 minutes until tender.
• In a mason jar combine all the ingredients for the dressing and shake until combined. Meanwhile toast pumpkin seeds on a dry pan for a couple of minutes.
• Assemble the salad, in a large bowl place farro, squash, onion, pepitas and kale. Drizzle with the dressing and mix to combine.

BUTTERNUT SQUASH AND FARRO SALAD

Steps:

• Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
• Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
• Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

FARRO SALAD WITH BUTTERNUT SQUASH AND POMEGRANATE

Steps:

• Preheat your oven to 400 degrees. While your oven preheats dice the already cubed butternut squash into smaller cubes about 1 inch. Add olive oil and salt and pepper to the butternut squash and mix well in a mixing bowl. Spray the cookie sheet with olive oil spray. Then spread evenly on a cookie sheet. Bake for 25-30 mins. Until golden brown.
• In a saucepan add 1 cup of apple cider vinegar and 2 cups of water to boil. Rinse Farro and add to boiling water and apple cider vinegar. Add 2 bay leaves and cook for about 25-30 mins until tender. Once done strain with strainer and set aside to cool.
• In a large mixing bowl add farro, butternut squash, arugula, candied pecans, and pomegranate seeds. Then lightly drizzle extra virgin olive oil into the salad. Mix well and transfer to a large serving bowl. When ready to serve shave fresh parmesan on top of the salad.