Beans & Legumes

Roasted Acorn Squash and Farro Salad

Recipe

10 INGREDIENTS • 7 STEPS • 35MINS

Roasted Acorn Squash and Farro Salad

Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!

Roasted Acorn Squash and Farro Salad

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!

35MINS

Total Time

$2.37

Cost Per Serving

Ingredients

Servings

2

US / Metric

1

Acorn Squash

as needed

Coconut Oil Cooking Spray

2 cloves

Garlic, minced

1 Tbsp

Balsamic Vinegar

plus extra to drizzle

1/2 cup

Farro

1/4 cup

Canned Chickpeas

2 Tbsp

Shredded Parmesan Cheese

2 Tbsp

Pepitas

2 Tbsp

Balsamic Vinaigrette

4 cups

Salad Greens

spinach, romain, arugula

Nutrition Per Serving

VIEW ALL

Calories

490

Fat

24.1 g

Protein

14.8 g

Carbs

56.7 g

Roasted Acorn Squash and Farro Salad

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Cut Acorn Squash (1) (leave skin) in half, then quarters. Slice into ½-inch thick slices.

step 3

Lay the acorn squash slices out on a pan and spray with Coconut Oil Cooking Spray (as needed).

step 3 Lay the acorn squash slices out on a pan and spray with Coconut Oil Cooking Spray (as needed).

step 4

Sprinkle Garlic (2 cloves) over sliced acorn squash and put the pan in the oven, cook for 15 minutes.

step 5

Remove, flip squash and cook additional 10 minutes.

step 6

While Squash is cooking, put Farro (1/2 cup) in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic Vinegar (1 Tbsp) to cooked farro for additional flavor.

step 7

Prepare plates with Salad Greens (4 cups). Add farro, Parmesan Cheese (2 Tbsp), Pepitas (2 Tbsp), Canned Chickpeas (1/4 cup), and Balsamic Vinaigrette (2 Tbsp) then top with roasted acorn squash. Eat!

step 7 Prepare plates with Salad Greens (4 cups). Add farro, Parmesan Cheese (2 Tbsp), Pepitas (2 Tbsp), Canned Chickpeas (1/4 cup), and Balsamic Vinaigrette (2 Tbsp) then top with roasted acorn squash. Eat!

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