Imagine a dish that captures the essence of fall in every single bite - a symphony of caramelized butternut squash, hearty farro, and crunchy pecans that will make your taste buds dance with joy! This Roasted Butternut Farro Salad isn't just a recipe; it's a culinary experience that transforms simple ingredients into a gourmet masterpiece that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Butternut squash, cubed
- Farro
- Spinach
- Olive oil
- Maple syrup
- Salt
- Pepper
- Pecans, toasted
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling and cutting it into 1-inch uniform cubes. Ensure the pieces are roughly the same size for even roasting.
- In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt, and freshly ground black pepper. Mix thoroughly to coat the squash evenly.
- Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are caramelized and the squash is tender.
- While the squash is roasting, cook the farro according to package instructions. Typically, this involves rinsing the farro, then simmering in salted water for about 25-30 minutes until tender but still chewy.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside to cool.
- Once the farro is cooked, drain any excess water and let it cool slightly. Transfer to a large serving bowl.
- Add the roasted butternut squash to the farro, gently mixing to combine. Drizzle with additional olive oil and maple syrup if desired.
- Fold in fresh spinach leaves, which will slightly wilt from the warm ingredients.
- Sprinkle the toasted pecans over the top of the salad for added crunch and flavor.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.
Tips
- Cut butternut squash uniformly to ensure even roasting and beautiful presentation
- Use parchment paper for easy cleanup and preventing sticking
- Toast pecans carefully - they can burn quickly, so watch them closely
- Let ingredients cool slightly before mixing to maintain ideal texture
- For extra flavor, consider adding a splash of balsamic vinegar or crumbled goat cheese
- Choose fresh, crisp spinach leaves for the best texture and nutrition
- Taste and adjust seasonings just before serving to maximize flavor profile
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
