Farro Salad with Roasted Butternut Squash
Chewy farro, caramelized roasted squash, toasted pecans, and tangy goat cheese come together with a maple-sherry vinaigrette for a hearty fall grain salad that eats like a meal.
Why You'll Love This
- Hearty enough to serve as a vegetarian main course
- Great balance of sweet, savory, and tangy flavors
- Perfect fall and winter grain salad for entertaining
Ingredients
- 1 cupdry pearled farro, rinsed
- 3 cupswater
- 3/4 tspsalt, divided, plus more to taste
- 1small butternut squash, peeled and cut into 3/4-inch cubes (about 4 cups)
- 3 tbspolive oil, divided, plus 1/4 cup for dressing
- 1/4 tspblack pepper, divided
- 1/2 cupraw pecan halves
- 4 cupsbaby arugula
- 1/2 cupdried cranberries
- 3/4 cupcrumbled goat cheese
- 2 tbspsherry vinegar
- 1 tbspmaple syrup
- 1 tspDijon mustard
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.
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