Description
A vibrant and nutritious salad combining the sweetness of apples, the earthiness of butternut squash, and the nutty chewiness of farro.
Ingredients
- Butternut squash: 1 medium, peeled and diced (about 2 cups)
- Farro: 1 cup, uncooked
- Crisp apples: 2 medium, cored and diced (such as Honeycrisp or Fuji)
- Dried cranberries: 1/2 cup
- Walnuts: 1/2 cup, chopped
- Fresh spinach: 4 cups, washed and dried
- Olive oil: 3 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Rinse the uncooked farro under cold water. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes. Drain excess water and set aside to cool.
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Core and dice the apples into bite-sized pieces.
- In a large mixing bowl, combine the cooked farro, roasted butternut squash, diced apples, dried cranberries, and chopped walnuts.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, salt, and pepper to taste.
- Drizzle the dressing over the salad ingredients and toss gently. Add fresh spinach and mix well. Serve warm or at room temperature.
Notes
- For added protein, consider adding grilled chicken, turkey, chickpeas, or black beans.
- Experiment with different apple varieties for varied flavors.
- Store leftovers in an airtight container for 2-3 days, adding spinach just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Apple Butternut Squash Farro Salad, healthy salad, vegetarian recipe, fall salad