Description
A warm comforting Fall Farro Salad Recipe that’s filled with nutty farro, roasted butternut squash, cranberries, pepita seeds, arugula and a maple dijon dressing.
Ingredients
Scale
Fall Farro Salad:
- 1 1/2 cups diced butternut squash
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- salt and pepper
- 1 cup dry farro
- 3 cups water
- 1/4 cup dried cranberries
- 2 tablespoons pepita seeds
- 2 cups fresh arugula
Maple Dijon Dressing:
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- salt to taste
- 1 garlic clove, minced
- 1 teaspoon fresh thyme
Instructions
- Cook Farro: Rinse dry farro under cold water. Add to a small sauce pan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes, or until farro is tender. (mine was done at 30 minutes) Drain any additional water. Add Farro to a large bowl.
- Season Butternut Squash: To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.
- Roast Squash: Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables and bake an additional 10 minutes. Remove and let rest.
- Make Dressing: To a small bowl add dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon fresh thyme and salt to taste. Whisk until smooth.
- Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, pepita seeds, fresh arugula and maple dijon dressing. Gently toss to combine and coat everything. Serve.
