Squash And Farro Salad Recipes

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.

FARRO-AND-ACORN SQUASH SALAD

Steps:

• Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
• Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
• Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.

ROASTED DELICATA SQUASH AND FARRO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190˚C).
• Prepare the delicata squash. Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds. Lay each half of the squash down on its cut side and cut into ½-inch (1-cm) thick slices.
• Place the squash in the 3 quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
• Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
• While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and ½ teaspoon of salt. Cover and shake well to coat.
• After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly. Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
• Add the delicata seeds to the 1½ quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and ½-1 teaspoon smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
• Line a small baking sheet with parchment paper. Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
• Make the vinaigrette: In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper. Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
• In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese. Toss to combine. Top with the roasted squash seeds.
• Add the salad to a serving bowl and drizzle with the vinaigrette.
• Leftover salad will keep in the fridge for up to 4 days.
• Enjoy!
• Nutrition (without dressing) per serving - Calories: 275, Total fat: 10 grams, Total carbs: 40 grams, Dietary fiber: 10 grams, Sugars: 8 grams, Protein: 11 grams
• Nutrition - Apple Cider Vinaigrette per serving - Serving size: 2 tablespoons - Calories: 122, Total fat: 11 grams, Total carbs: 6 grams, Dietary fiber: 0 grams, Sugars: 5 grams, Protein: 0 grams

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.