Warm Winter Farro Salad
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people (or more, as a side dish)
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Course
Main Course, Salad
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Cuisine
American
Warm Winter Farro Salad
Description
The Warm Winter Farro Salad mixes hearty farro with roasted butternut squash cubes, which are caramelized for a tender interior and slight crisp on the outside. The addition of pecans toasted with maple syrup gives a sweet and crunchy contrast to the nutty grains. Sweet and tart dried cranberries or cherries complement the roasted squash and pecans. Crumbled goat cheese adds a creamy tang that enriches the texture and flavor profile. A cranberry cinnamon vinaigrette, made with cranberry juice, red wine vinegar, honey, Dijon mustard, garlic, cinnamon, and olive oil, coats the ingredients, bringing subtle sweetness and warm spice.
This salad can be served warm or at room temperature, making it versatile for winter meals. It pairs well with roasted meats or as part of a vegetarian meal. The fresh parsley garnish adds a touch of herbal freshness to balance richness.
To assemble, the butternut squash is oven-roasted until caramelized and fork-tender. Pecans are toasted with maple syrup to enhance their flavor and texture. The vinaigrette is whisked together while cooking farro. Tossing all ingredients together before serving allows the dressing to meld with the components, making a cohesive dish that is both hearty and fresh.
Ingredients
- 2 cups farro cooked
- 3 cups butternut squash cut into 1-inch cubes, cubed
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- 1 cup pecans whole
- 1 tablespoon maple syrup
- 1 cup dried cranberries or tart cherries
- 2 to 3 ounces goat cheese crumbled
- 3 tablespoons parsley chopped, fresh
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 black pepper
- 1/3 cup olive oil
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!
User Reviews
Overall Rating
5
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