From Healthy Chef Ali
The rich, fruity balsamic vinaigrette perfectly joins the squash, grain and other elements of this hearty salad. Makes a meal all by itself or as a side with roast chicken or pork.
Note: Farro is a grain with a tough outer coat; whole-grain farro needs a long soaking and cooking time. This recipe calls for semi-pearled or pearled farro, which is processed just enough to cook more quickly.
Ingredients
- 1 butternut squash, medium-size, peeled and diced
- extra-virgin olive oil, as needed
- salt and pepper
- 2 cups farro (pearled or semi-pearled)
- a few handfuls of arugula or spinach
- 3 ounces goat cheese
- ¼ cup dried cranberries or cherries
- ½ cup chopped walnuts or pecans, toasted
- ¼ cup extra-virgin olive oil
- 2 tablespoons Fustini’s fig or black currant balsamic vinegar
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
Preparation
Preheat oven to 400°. Toss squash with olive oil and season with salt and pepper. Spread onto a baking sheet. Bake for 20–30 minutes, until squash is tender and browned.
While squash is roasting, toast farro in a pot over medium heat until lightly toasted, about 5 minutes. Pour 8 cups water over top of the farro and add a few big pinches of salt. Bring to a boil and boil, uncovered, for 20–30 minutes, stirring occasionally. Once done to your liking, drain and place in a bowl.
Meanwhile, combine dressing ingredients. Toss squash with farro and mix with dressing (you may not need it all). Before serving mix in greens, goat cheese, cranberries and nuts. Serve room temperature or warm.
