Roasted Butternut Farro Salad
User Reviews
5
4 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
23 mins
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Total Time
1 hr 8 mins
-
Servings
10
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Calories
267 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Roasted Butternut Farro Salad
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This hearty, healthy Butternut Farro Salad includes roasted grapes and lots of fresh herbs. It makes an incredibly delicious side for grilled or roasted entrees and a lovely light meal for fall and winter!
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Ingredients
For the farro:
- 1 cup apple cider
- 2 cups chicken broth low-sodium
- 1 cup water
- 1 teaspoon kosher salt
- 2 bay leaf medium-size
- 1 cup pearled farro also called 10-minute farro
For the roasted butternut squash and grapes
- 3 cups peeled and diced ½-inch butternut squash, 1 medium-small squash
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper freshly ground
- 2 cups grape red, seedless
- 2 teaspoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
For the salad dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh
For the salad:
- ½ cup Parmesan Cheese shaved with a vegetable peeler, then roughly chopped
- ¼ cup pistachio roughly chopped
- ½ cup basil finely chopped, fresh
- ¼ cup mint leaves finely chopped fresh
Instructions
For the farro:
- In a medium-size saucepan, bring apple cider, broth, water, salt and bay leaves to a boil. Slowly add the farro and reduce heat to a steady simmer. Cook until farro is tender, about 10 minutes then drain well. Let the farro cool, then discard the bay leaves.
- For the roasted butternut squash and grapes:
- Preheat oven to 450˚F. Line a sheet pan with foil for easy cleanup.
- Combine butternut squash, garlic salt and olive oil on the prepared sheet pan. Stir well to coat all of the squash with oil.
- Roast in the middle of the oven until squash is fairly tender about 20 minutes.
- While the squash is roasting, combine the grapes, balsamic vinegar, olive oil and sugar in a medium-size bowl. Stir to gently.
- After the squash has cooked for 20 minutes, remove the pan from the oven and push the squash down to one half of the sheet pan. Add the grapes to the other half. Roast for another 3-4 minutes, until grapes are glistening.
For the salad dressing:
- In a jar with a tight-fitting lid, combine olive oil and lemon juice. Screw on the lid and shake well.
For the salad:
- Combine farro, parmesan, herbs and half of roasted grapes and squash in a large bowl. Drizzle with 3 tablespoons of the dressing and stir gently to combine. Transfer to a serving platter, if desired. Top with remaining grapes and squash, pistachios and more parmesan, if desired. Serve extra dressing at the table.
Notes
- See Café Tips above in the post for more detailed tips and instructions.
- If you can’t find pearled farro, regular farro is fine. You’ll just need to cook it as long as the package indicates. You will probably need to add more water also as the farro cooks.
- Yield: 8 servings
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
3mg
(1%)
Sodium
566mg
(24%)
Potassium
394mg
(8%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4549IU
(91%)
Vitamin C
12mg
(13%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 566mg | 24% |
| Potassium | 394mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4549IU | 91% |
| Vitamin C | 12mg | 13% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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