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RECIPE
13 INGREDIENTS 8 STEPS 40min

Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

5.0
2 Ratings
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!
Fall Farro Salad with Butternut Squash, Walnuts and Cranberries Recipe | SideChef
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!
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
40min
Total Time
$1.96
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
peeled, seeded, and cut into 1-inch cubes (about 6 cups cubed squash)
2 1/2 Tbsp
Extra-Virgin Olive Oil , divided
1/2 tsp
Ground Cinnamon
to taste
1 pinch
Cayenne Pepper
1 1/2 cups
Pearled Farro
1 1/2
Lemons , juiced
1/2 Tbsp
1/2 cup
Walnuts , roughly chopped
1/3 cup
Dried Cranberries
1 bunch
Scallions , thinly sliced
3 scallions per 6 servings
to taste
Freshly Ground Black Pepper

Try This Recipe

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Nutrition Per Serving

VIEW ALL
CALORIES
390
FAT
14.0 g
PROTEIN
9.3 g
CARBS
60.2 g

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 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 5
While the squash is roasting, cook the Pearled Farro (1 1/2 cups) 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 (1/2 Tbsp) , and Maple Syrup (1/2 Tbsp) .
Step 7
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).
Step 8
Serve warm or at room temperature.

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
390
% Daily Value*
Fat
14.0 g
18%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
60.2 g
22%
Fiber
9.5 g
34%
Sugars
10.6 g
--
Protein
9.3 g
19%
Sodium
72.4 mg
3%
Vitamin D
--
--
Calcium
126.6 mg
10%
Iron
2.2 mg
12%
Potassium
659.7 mg
14%
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