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Butternut Farro Salad with Blood Orange Vinaigrette
Butternut Farro Salad with Blood Orange Vinaigrette
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Nutty farro salad with butternut squash, cranberries, pecans, and blood orange vinaigrette.
Ingredients:
  • 2 tablespoons freshly squeezed blood orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon maple syrup
  • 0.125 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • 0.5 cup pearled farro
  • 2 cups cubed butternut squash (1/2-inch)
  • 1 cup chopped red onion (1/2-inch)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 0.25 teaspoon salt
  • 3 tablespoons toasted pecans
  • 3 tablespoons dried cranberries
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) while elegantly lining a baking sheet with aluminum foil.
  • In a bowl, mix blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper. Gradually add olive oil while whisking continuously until well blended. Set aside the flavorful vinaigrette.
  • In a small saucepan, bring water, farro, and salt to a boil. Cover and let it simmer over low heat until all the water is absorbed, approximately 20 minutes.
  • Mix together butternut squash, onion, garlic, olive oil, and salt on the baking sheet until well coated.
  • Roast in the preheated oven for 20 minutes, stirring halfway through. Then, set aside to cool before transferring the farrow to a medium-sized bowl.
  • In a large bowl, mix together the cooled farro, butternut squash, pecans, cranberries, and parsley. Drizzle with vinaigrette and toss well. Chill the salad for 20 minutes before serving.

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