Farro and Butternut Squash Salad
User Reviews
5.0
3 reviews
Excellent
Farro and Butternut Squash Salad
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A warm farro salad served with roasted butternut squash, zucchini and red onion, tossed with a simple and delicious dressing and topped with gorgonzola cheese and chopped hazelnuts. It's the perfect salad for Fall.
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Ingredients
- 1 and 1/4 cup (210g) farro (can also use barley)
- 1/2 medium butternut squash (500g)
- 2 zucchini
- 1 red onion
- 2 large handfuls baby spinach
- Gorgonzola Picante for topping
- hazelnuts roughly chopped (for topping)
- olive oil
- salt
Dressing
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- 4 tablespoons extra virgin olive oil
- 1 squeeze lemon juice
- salt and pepper
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Instructions
- Pre-heat the oven to 200C (400F)
- Peel and cut the butternut squash into ½ inch-sized cubes and place on a baking tray. Cut the zucchini to a similar size and the onion into thick slices. Place on the baking tray with the squash. Drizzle over a little olive oil and toss the veg until well coated and sprinkle with salt and pepper.
- Roast in the oven for 35-40 minutes until tender and cooked through.
- Meanwhile, bring a large pot of water to a boil and salt it well. Cook the farro according to packet instructions (ours took 18-20 minutes).
- Drain the farro and let it cool.
- To make the dressing, whisk together 4 tablespoons olive oil, 3 teaspoons red wine vinegar, 1 teaspoon of honey, 1 squeeze of lemon juice and a pinch of salt and pepper until well combined.
- When the veg is done put it in a large mixing bowl with the farro and spinach and toss to combine. Add the dressing and toss the salad again until.
- Serve the salad in bowls topped with pieces of gorgonzola picante and chopped hazelnuts.
Notes
- Prepping the veg - try to cut the zucchini and squash to a similar size but cut the onion slightly larger as it cooks quicker.
- Prep in advance - you can make the salad in advance, let it cool completely and store in the fridge. You can choose to top with gorgonzola and hazelnuts or mix them through.
- How long does it last? - the salad will keep well for up to 3 days in the fridge.
- Prepping the veg - try to cut the zucchini and squash to a similar size but cut the onion slightly larger as it cooks quicker.
- Prep in advance - you can make the salad in advance, let it cool completely and store in the fridge. You can choose to top with gorgonzola and hazelnuts or mix them through.
- How long does it last? - the salad will keep well for up to 3 days in the fridge.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
6mg
(2%)
Sodium
100mg
(4%)
Potassium
653mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
10267IU
(205%)
Vitamin C
41mg
(46%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 100mg | 4% |
| Potassium | 653mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10267IU | 205% |
| Vitamin C | 41mg | 46% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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