Imagine a salad that's not just a side dish, but a hearty, soul-warming meal that transforms ordinary ingredients into an extraordinary culinary experience. This warm butternut squash farro salad is your ticket to a gourmet adventure that combines the nutty richness of ancient grains, the sweet caramelized edges of roasted squash, and a symphony of textures that will make your taste buds dance with joy. Whether you're a health-conscious foodie or simply looking for a show-stopping dish that's both nutritious and incredibly delicious, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 cups arugula
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. Ensure the pieces are roughly uniform in size for even roasting.
- In a large bowl, toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread 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 edges are golden and squash is tender.
- While squash roasts, rinse farro thoroughly and place in a medium saucepan. Cover with water by 2 inches and add remaining 1/2 teaspoon salt.
- Bring farro to a boil, then reduce heat and simmer for 20-25 minutes until grains are tender but still have a slight bite. Drain excess water.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- In a large serving bowl, combine cooked farro, roasted butternut squash, and arugula. Drizzle with balsamic vinegar and remaining olive oil.
- Gently toss the salad to combine ingredients. Sprinkle crumbled feta cheese and toasted walnuts on top.
- Serve warm immediately, or at room temperature. Can be garnished with additional black pepper if desired.
Tips
- Squash Cutting Hack: Use a sharp chef's knife and stabilize the squash by cutting a flat base to prevent slipping while peeling and cubing.
- Roasting Perfection: Don't overcrowd the baking sheet. Give squash cubes space to ensure they roast and caramelize instead of steaming.
- Farro Texture Secret: Rinse farro thoroughly and check for doneness - it should be tender but still have a slight chewy bite.
- Toasting Nuts Trick: Watch walnuts carefully while toasting; they can burn quickly. Remove from heat when they become fragrant and golden.
- Make-Ahead Magic: This salad tastes even better the next day. Prepare components in advance and assemble just before serving for maximum flavor.
- Customization Options: Feel free to swap arugula with spinach or add roasted chickpeas for extra protein.
- Serving Suggestion: Serve warm for the best flavor profile, but it's equally delicious at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
