Farro Salad with Roasted Butternut Squash
**Farro Salad with Roasted Butternut Squash: A Nutritious and Flavorful Dish for Any Occasion**
In the world of healthy eating, few dishes strike the perfect balance between nutrition, flavor, and versatility like a farro salad with roasted butternut squash. This hearty, nutrient-packed dish is not only delicious but also easy to prepare, making it an excellent choice for weeknight dinners, meal prep, or even as a show-stopping side dish at gatherings. Whether you’re a seasoned home cook or a kitchen novice, this salad is sure to become a staple in your recipe repertoire.
### **What is Farro?**
Farro, an ancient grain with a nutty flavor and chewy texture, has been a dietary staple for thousands of years. Originating in the Mediterranean region, farro is a type of wheat that comes in three varieties: einkorn, emmer, and spelt. Emmer is the most commonly available variety in the United States and is often sold pearled or semi-pearled, meaning some of the bran has been removed for quicker cooking.
Farro is rich in fiber, protein, and essential nutrients like magnesium, zinc, and B vitamins. Its hearty texture makes it an excellent base for salads, soups, and grain bowls, and it pairs beautifully with a variety of ingredients.
### **The Star Ingredient: Roasted Butternut Squash**
Butternut squash, a winter squash with a sweet and nutty flavor, is the perfect complement to farro. When roasted, its natural sugars caramelize, creating a golden, tender, and slightly crispy texture. Butternut squash is not only delicious but also a nutritional powerhouse, packed with vitamins A and C, potassium, and antioxidants.
The combination of farro and roasted butternut squash creates a satisfying dish that’s both wholesome and indulgent.
### **Why Farro Salad with Roasted Butternut Squash?**
This salad is a celebration of seasonal ingredients and vibrant flavors. It’s a dish that can be enjoyed warm, at room temperature, or even cold, making it ideal for any time of year. The earthy farro and sweet butternut squash are complemented by a variety of mix-ins and dressings, allowing you to customize the salad to your taste.
### **How to Make Farro Salad with Roasted Butternut Squash**
Here’s a simple recipe to get you started:
#### **Ingredients:**
– 1 cup farro
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon (optional)
– 1 teaspoon smoked paprika or chili powder (optional, for a savory kick)
– Salt and pepper to taste
– 1/2 cup dried cranberries or pomegranate seeds
– 1/3 cup crumbled feta cheese or goat cheese (optional for creaminess)
– 1/4 cup chopped fresh parsley or arugula
– 1/4 cup toasted nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds)
#### **For the Dressing:**
– 3 tablespoons olive oil
– 1 tablespoon apple cider vinegar or balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey or maple syrup
– Salt and pepper to taste
#### **Instructions:**
1. **Cook the Farro:**
– Rinse the farro under cold water to remove any debris.
– In a medium saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 20–30 minutes (or according to package instructions) until the farro is tender but still chewy. Drain any excess water and set aside to cool.
2. **Roast the Butternut Squash:**
– Preheat your oven to 400°F (200°C).
– Toss the cubed butternut squash with olive oil, cinnamon, smoked paprika (if using), salt, and pepper. Spread the squash in a single layer on a baking sheet lined with parchment paper.
– Roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized.
3. **Prepare the Dressing:**
– In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
4. **Assemble the Salad:**
– In a large mixing bowl, combine the cooked farro, roasted butternut squash, dried cranberries or pomegranate seeds, feta cheese, parsley, and toasted nuts or seeds.
– Drizzle the dressing over the salad and toss gently to combine.
5. **Serve and Enjoy:**
– Serve the salad warm, at room temperature, or chilled. It can be enjoyed as a main dish or as a side