Butternut Squash Farro Salad with Arugula and Cranberries
User Reviews
4.4
Butternut Squash Farro Salad with Arugula and Cranberries
Description
The recipe combines chewy cooked farro with tender roasted butternut squash seasoned simply with salt and pepper. The squash develops a lightly browned, caramelized exterior from roasting, enhancing its natural sweetness. Fresh arugula adds a peppery bite, while dried cranberries bring a tart contrast. Ricotta salata cheese contributes a salty, crumbly texture, and toasted pepitas add crunch.
The dressing is a mix of extra virgin olive oil, apple cider vinegar, water, pure maple syrup, minced shallot, and seasoning, providing a lightly sweet and tangy complement. Tossing the cooled salad ingredients with the vinaigrette provides a refreshing balance.
For best results when preparing in advance, add arugula, pepitas, and dressing just before serving to retain freshness and texture.
Ingredients
Butternut Squash Farro Salad with Arugula and Cranberries
- 1 cup farro uncooked
- 1 butternut squash peeled, seeds removed and diced (about 3 cups
- kosher salt fresh ground black pepper
- black pepper fresh ground black pepper
- 1/3 cup dried cranberries
- 1/3 cup ricotta salata cheese or feta
- 1/4 cup Pepitas toasted unsalted
- 3 cups arugula
Vinaigrette
- 1 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- 1 1/2 teaspoons pure maple syrup
- 3 tablespoons shallot minced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
Butternut Squash Farro Salad with Arugula and Cranberries
- Cook the farro according to package instructions and cool to room temperature.
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Spray or drizzle the diced butternut squash with olive oil and season with kosher salt and black pepper.
- Toss to coat then place the squash in the oven and roast for 20-30 minutes or until tender and lightly browned.
- Cool the squash then add it to the salad with the remaining salad ingredients.
- Toss everything together with the vinaigrette and serve.
Vinaigrette
- Whisk together all of the ingredients for the vinaigrette and let it sit for 10 minutes before adding it to the salad.
Notes
- When preparing in advance, add arugula, pepitas, and vinaigrette right before serving to keep the salad crisp and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 7mg | 2% |
| Sodium | 379mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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