Warm Winter Farro Salad

Name: Warm Winter Farro Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 people (or more, as a side dish)
Ingredients: 2 cups cooked farro; 3 cups cubed butternut squash; 1 tablespoon olive oil; kosher salt and pepper; 1 cup whole pecans; 1 tablespoon maple syrup; 1 cup dried cranberries or tart cherries; 2 to 3 ounces goat cheese; 3 tablespoons chopped fresh parsley; 3 tablespoons cranberry juice; 2 tablespoons red wine vinegar; 1 1/2 tablespoons honey; 1 teaspoon Dijon mustard; 1 garlic clove minced; 1/4 to 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil

User Reviews

5.0

171 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 people (or more, as a side dish)
Course
Main Course, Salad
Cuisine
American

Warm Winter Farro Salad

Kian Mendoza

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This warm winter farro salad is hearty and nourishing. Butternut squash, goat cheese, cranberries and pecans make this irresistible.

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Ingredients

Servings

2 cups cooked farro
3 cups cubed butternut squash, cut into 1-inch cubes
1 tablespoon olive oil
kosher salt and pepper
1 cup whole pecans
1 tablespoon maple syrup
1 cup dried cranberries or tart cherries
2 to 3 ounces goat cheese, crumbled
3 tablespoons chopped fresh parsley

cranberry cinnamon vinaigrette

3 tablespoons cranberry juice
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove minced
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

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Instructions

Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with a big pinch of salt and pepper. I also like to do a sprinkle of garlic powder!
Roast the squash for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, you can make the farro too! Cook it according to the package directions. You can also make the vinaigrette during this time too!
To toast the pecans, heat the pecans in a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use. You can chop them or leave them whole - your choice.
Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, goat cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and toss the salad well.
Taste the farro and season with a pinch of salt and pepper if needed. Drizzle in more of the vinaigrette if desired. Top with the fresh parsley. Serve immediately!
Leftovers of this stay great in the fridge for a few days in a sealed container.

cranberry cinnamon vinaigrette

Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!