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Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

13 INGREDIENTS • 8 STEPS • 40MINS

Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

Recipe

5.0

2 ratings
Editor's Choice
Editor's Choice
This recipe is super easy. Roast some butternut squash cubes, simmer a couple cups of farro, make a simple dressing, add a handful of nuts and dried cranberries, and toss. Done and done!
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This recipe is super easy. Roast some butternut squash cubes, simmer a couple cups of farro, make a simple dressing, add a handful of nuts and dried cranberries, and toss. Done and done!
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

40MINS

Total Time

$1.96

Cost Per Serving

Ingredients

Servings
6
us / metric
Butternut Squash
1
Butternut Squash
peeled, seeded, and cut into 1-inch cubes (about 6 cups cubed squash)
Extra-Virgin Olive Oil
2 1/2 Tbsp
Extra-Virgin Olive Oil, divided
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Kosher Salt
to taste
Kosher Salt
Cayenne Pepper
1 pinch
Cayenne Pepper
Pearled Farro
300 g
Pearled Farro
Lemon
1 1/2
Lemons, juiced
Low-Sodium Soy Sauce
2 tsp
Low-Sodium Soy Sauce
Maple Syrup
2 tsp
Maple Syrup
Walnut
60 g
Walnuts, roughly chopped
Dried Cranberries
40 g
Dried Cranberries
Scallion
1 bunch
Scallion, thinly sliced
3 scallions per 6 servings
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
390
Fat
14.0 g
Protein
9.3 g
Carbs
60.2 g
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment.
step 2
Place the cubed Butternut Squash (1) in a mixing bowl. Drizzle with Extra-Virgin Olive Oil (1 1/2 Tbsp) and sprinkle with Ground Cinnamon (1/2 tsp). Add a healthy pinch of Kosher Salt (to taste) and Cayenne Pepper (1 pinch) and toss to combine, making sure each cube is coated.
step 2 Place the cubed Butternut Squash (1) in a mixing bowl. Drizzle with Extra-Virgin Olive Oil (1 1/2 Tbsp) and sprinkle with Ground Cinnamon (1/2 tsp). Add a healthy pinch of Kosher Salt (to taste) and Cayenne Pepper (1 pinch) and toss to combine, making sure each cube is coated.
step 3
Transfer the squash to the prepared baking sheet, leaving a little bit of space between each cube.
step 4
Roast the squash for 35-40 minutes, turning once halfway through the cooking time, until the squash is tender and lightly browned. Set aside and let cool slightly.
step 4 Roast the squash for 35-40 minutes, turning once halfway through the cooking time, until the squash is tender and lightly browned. Set aside and let cool slightly.
step 5
While the squash is roasting, cook the Pearled Farro (300 g) according to the package directions.
step 5 While the squash is roasting, cook the Pearled Farro (300 g) according to the package directions.
step 6
In a large mixing bowl, whisk the remaining Extra-Virgin Olive Oil (1 Tbsp) the Lemons (1 1/2), Low-Sodium Soy Sauce (2 tsp), and Maple Syrup (2 tsp).
step 7
Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash, Walnuts (60 g), Dried Cranberries (40 g), and Scallion (1 bunch) and fold all the ingredients together. Taste and season with freshly Freshly Ground Black Pepper (to taste) and a little extra salt (if needed).
step 7 Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash, Walnuts (60 g), Dried Cranberries (40 g), and Scallion (1 bunch) and fold all the ingredients together. Taste and season with freshly Freshly Ground Black Pepper (to taste) and a little extra salt (if needed).
step 8
Serve warm or at room temperature.
step 8 Serve warm or at room temperature.
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