Warm Farro Salad With Roasted Butternut Squash And Spiced Cranberry Vinaigrette Recipes

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ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

BUTTERNUT SQUASH AND FARRO SALAD



Butternut Squash and Farro Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 small butternut squash, peeled and medium diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 1/2 cups dried farro
1 cup apple cider
2 fresh bay leaves
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Zest and juice of 1 orange
4 cups arugula
1/2 cup parsley leaves, roughly torn
1/4 cup whole toasted pistachios
Shaved Parmesan, for serving

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.

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

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.

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