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Servings:

Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

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!

Total Time

40min

5.0

2 Ratings

Author: Domesticate Me

Servings:

Ingredients

•

Butternut Squash

•

2 1/2 Tbsp

Extra-Virgin Olive Oil , divided

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

to taste

Kosher Salt

•

1 pinch

Cayenne Pepper

•

1 1/2 cups

Pearled Farro

•

1 1/2

Lemons , juiced

•

2 tsp

Low-Sodium Soy Sauce

•

2 tsp

Maple Syrup

•

1/2 cup

Walnuts , roughly chopped

•

1/3 cup

Dried Cranberries

•

1 bunch

Scallions , thinly sliced

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment.

Place the cubed Butternut Squash (1) in a mixing bowl. Drizzle with Extra-Virgin Olive Oil (1 1/2 Tbsp) and sprinkle with Simply Organic Cinnamon, Ground (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.

Transfer the squash to the prepared baking sheet, leaving a little bit of space between each cube.

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.

While the squash is roasting, cook the Pearled Farro (1 1/2 cups) according to the package directions.

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) .

Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash, Walnuts (1/2 cup) , Dried Cranberries (1/3 cup) , and Scallions (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).

Serve warm or at room temperature.

Nutrition Per Serving

CALORIES

390

FAT

14.0 g

PROTEIN

9.3 g

CARBS

60.2 g