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Roasted Butternut Squash Farro Salad

Roasted Butternut Squash Farro Salad

I still had some leftover butternut squash and I was thinking about doing a whole grain salad with it. Over the last while I have been enjoying exploring whole grains and one of my favorite ways to use them is in simple salads. One of my favorite whole grains is farro as it is has a really nice chewy texture like pasta cooked al dente that I really like. I was thinking of a simple squash squash farro salad. Since sage goes really well with squash and since I had some in my fridge it was a no brainier to add it. I like the way that balsamic vinegar adds a touch of sweet along with the tart and I thought that it would work well with the roasted butternut squash. Walnuts are one of my favorites and I wanted to add them to the salad and I thought that it would be the perfect opportunity to try out the walnut oil that I had recently picked up. The walnuts were toasted to give them that perfect texture and to bring out their full flavour. Of course I could not pass up on the chance to add something green and I used it to enjoy some swiss chard. The roasted butternut squash farro salad turned out pretty good. I really liked the way the roasted butternut squash worked with the chewy farro and the salad had a really nice flavour. I enjoyed the salad warm the first night and I enjoyed it cool the next morning as a quick breakfast before running out the door.

I hope that everyone celebrating Thanksgiving today has a great one!

Ingredients:
2 cups butternut squash (peeled, seeded and cut into 1 inch cubes)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon sage (chopped)
2 cups cooked farro (cooked as directed on package)
1/2 bunch swiss chard (cut into bite sized pieces and wilted)
1 handful red onion (chopped)
1/4 cup feta (crumbled)
1/4 cup walnuts (toasted)
2 tablespoons balsamic vinegar
1 tablespoon walnut oil (or olive oil)
salt and pepper to taste
1 teaspoon sage (chopped)

Directions:
1. Toss the squash in the oil and vinegar along with the sage.
2. Roast in a preheated 400F oven tossing after 15 minutes until the squash is tender, about 30 minutes.
3. Mix everything.

Similar Recipes:
Roasted Cauliflower and Red Pepper Farro Salad
Mushroom and Thyme Farro Salad
Roasted Butternut Squash Lasagna
Butternut Squash, Italian Sausage and Sage Pasta
Turkey and Squash "Thanksgiving" Risotto
Roasted Butternut Squash and Chickpea Wheatberry Salad

29 comments:

VeggieGirl said...

Farro is such an interesting grain to cook with - love that you paired it with the squash!!

biz319 said...

I have never tried farro before - I'll have to check that out!

Happy Thanksgiving!

Mrs Erg├╝l said...

I haven't tried farro too. I will keep it in my the next time I go grocery shopping :)

This looks so good.

Amber said...

Thanks Kevin, I think you celebrate earlier in Canada. It was an interesting day but I have so much to be thankful for. Wow, I have missed a few posts and everything is interesting and beautiful. I have never even seen Farro in the stores, it is so hick around here. Or does it go by another name also. I will be in Puerto Vallarta Mexico on Saturday for a week. Can't wait to see what you make.

maybelle's mom said...

would be perfect on a holiday buffet table.

culinarycory.com said...

I'm not sure how much I would like the texture difference between farro and squash. It might be something where I would undercook the squash a little to give it some bite.

Rosa's Yummy Yums said...

Ooohhhh, farro and squash is my favorite combo! A delightful dish!

cheers,

Rosa

HoneyB said...

what a colorful and delicious looking dish!

Kevin said...

Amber: According to the wiki article on farro it is also known as emmer wheat.

Maya said...

A lovely delicious and healthy meal esp after turkey day.

Kalyn said...

Oh yes, this is definitely a keeper. I'm a big fan of farro.

Proud Italian Cook said...

I need to eat this healthy meal today, love butternut squash! Nice combination with the feta too!

meeso said...

Not only do your dishes look amazing, they are also so healthy!!!

Cheryl said...

Never heard of Farro! Interesting.

Esi said...

I still haven't tried farro yet, but it looks good and of course I love anything with butternut squash.

Dana McCauley said...

Farro is so underused - good for you for reminding us all that its out there.

Allie said...

This looks really delicious. I love whole grain salads too!

And, happy thanksgiving back at you (though I think you celebrate earlier)!

Marjie said...

Butternut squash is a surprisingly tasty and versatile thing, isn't it?

Lisa said...

I've been cooking more with squash this year, and I'm always looking for new ways to enjoy grains. Another lovely recipe Kevin.

Lauren said...

I was on the prowl for something refreshing for a post-Thanksgiving diner. This fits the bill - thanks!

Tiffany said...

This sounds like a wonderful salad- I love the combination of flavors!

Jude said...

Squash and farro sounds like a nice and earthy combination. Seems less like a salad and more like a complete meal to me.

Jan said...

Farro is a new one on me, as is emmer wheat. I'm sure neither will be available in my sleepy backwater. Shame. That salad looks great.

white on rice couple said...

Happy Belated Thanksgiving !
this awesome dish is so seasonal and comforting! I love farro!

Lisa magicsprinkles said...

I love this. Just looking at the photo makes me strangely happy. I will be making this soon.

Kim said...

I still have not had Farro! Butternut squash is my all time favorite and this looks like one healthy and tasty dish.

Abby said...

You should be known as the SALAD KING. I mean all your salads sound just incredible, sophisticated and makes me run to the grocery store. I love farro and this is just another closet cooking classic in the making.

ttfn300 said...

i think you went into my head and pulled this out, cause it totally looks like something that's been on my mind ;-) lovely!!

snackmountain said...

Just made this and it was AMAZING. Thanks for the recipe.

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