Farro Salad

 

One of the blogs that I am currently loving recently posted a recipe of a farro salad the same week that I cooked up this one and was planning to write about it and share the recipe. As I read along thinking how trendy I was, I came across this sentence indicating that “The internet needs another recipe for a farro salad like it needs more pop-up ads.” However, like the author of that little quip, I think mine is pretty tasty and worth sharing anyway. And doesn’t everyone have a pop-up blocker by now? How often do you really see them anymore? Hmmmm?

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Butternut Squash Farro Salad (Adapted from Farmhouse Delivery)

1 large butternut squash (or two small ones) peeled and cut into 1/2″ cubes
8-10 oz. farro
1 small sweet red peppers, diced
1 bunch green onion, thinly sliced
1 small handful parsley leaves, chopped
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
1/4 cup toasted walnut pieces (toast in a 350 degree oven for about 5 to 7 minutes until the walnuts are just beginning to brown)
4-6 oz. crumbled feta cheese
Juice of 1 lemon
1/2 tsp Dijon mustard
1/2 c. olive oil
Kosher salt and fresh black pepper to taste

Preheat the oven to 425. Toss the butternut squash cubes with about a tablespoon of olive oil, salt and pepper and roast on a baking sheet for about 30 to 45 minutes, tossing once or twice, until tender and lightly browned. The cooking time will vary based on the size of your squash cubes. You just want them nice and browned, so keep an eye on them.

Bring 3 cups water to a boil and stir in the farro. Turn the heat down, cover, and simmer for about 20 to 30 minutes. Farro is done when it is cooked through, but still a little al dente and chewy in texture. Once, cooked, drain any excess water and allow to cool on a baking sheet.

Place lemon juice and mustard together in a small mixing bowl. Whisk together until combined and continue whisking while drizzling in olive oil until dressing is emulsified. Add the farro and the remainder of the ingredients, mix thoroughly, and season to taste. The salad will keep in the refrigerator for a few days and makes great week-day lunches.

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