Butternut Squash and Farro Salad

Bursting with flavor and a great compliment to any meal!

Total: 1 hr 10 min (includes chilling time)

Active: 20 min

Yield: 4 servings


1 small butternut squash, peeled and medium diced

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1 1/2 cups dried farro

1 cup apple cider

2 cups water

2 fresh bay leaves

4 ounces extra-virgin olive oil

2 ounces sherry vinegar

1 tablespoon Dijon mustard

2 teaspoons Agave

Zest and juice of 1 orange

4 cups arugula

1/2 cup parsley leaves, roughly chopped

1/4 cup whole pepitas

Shaved Parmesan, for serving


Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.

Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 30 minutes. Drain and cool.

Whisk together the oil, vinegar, Dijon, Agave and orange zest and juice in a large bowl or mason jar, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pepitas and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

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