Farro Salad with Butternut Squash, Pistachios and Parmesan

Name: Farro Salad with Butternut Squash, Pistachios and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 small butternut squash; 1 cup farro; 1 cup apple cider; 2 bay leaves; 1 garlic clove; 1/2 teaspoon kosher salt; 1/4 cup + 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1/2 cup pistachios; 2 scallions; 2 cups arugula or baby kale leaves; 1/2 cup Parmesan Cheese; Maldon or other flaky sea salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Course
Side Dish, Salad, Lunch, Others
Cuisine
American, Vegetarian

Farro Salad with Butternut Squash, Pistachios and Parmesan

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 small butternut squash peeled, seeded and cut into 1 inch cubes
1 cup farro
1 cup apple cider
2 bay leaves
1 garlic clove peeled and lightly smashed
1/2 teaspoon kosher salt more as needed
1/4 cup + 2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/2 cup pistachios chopped
2 scallions finely chopped
2 cups arugula or baby kale leaves
1/2 cup Parmesan Cheese shaved with a vegetable peeler
Maldon or other flaky sea salt for finishing

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Instructions

Preheat oven to 375° F. Place the butternut squash onto a sheet pan in a single layer and drizzle with 2 tablespoons olive oil. Sprinkle with kosher salt and freshly ground pepper. Toss to coat and roast for 30-35 minutes, until squash is tender and lightly browned.
In a medium saucepan, bring farro, apple cider, 1/2 teaspoon salt, bay leaves, garlic and 2 cups water to a simmer. Simmer uncovered, until farro is tender but still has some chew and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves and garlic clove.
In a large bowl, whisk together olive oil, lemon juice and a pinch of salt. Add the farro, squash and scallions and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, nuts and the cheese. Sprinkle flaky salt to taste.