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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Butternut Squash Farro Salad

[heart_this] · Nov 27, 2008 · 29 Comments

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.

Roasted Butternut Squash Farro Salad

Roasted Butternut Squash Farro Salad

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6
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/200C 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

Food, Main Course, Recipe, Salad, Side Dish, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. VeggieGirl says

    November 28, 2008 at 1:55 am

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

    Reply
  2. Anonymous says

    November 28, 2008 at 2:10 am

    I have never tried farro before – I’ll have to check that out!

    Happy Thanksgiving!

    Reply
  3. Mrs Ergül says

    November 28, 2008 at 2:14 am

    I haven’t tried farro too. I will keep it in my the next time I go grocery shopping 🙂

    This looks so good.

    Reply
  4. Amber says

    November 28, 2008 at 2:52 am

    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.

    Reply
  5. maybelle's mom says

    November 28, 2008 at 3:30 am

    would be perfect on a holiday buffet table.

    Reply
  6. Anonymous says

    November 28, 2008 at 3:46 am

    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.

    Reply
  7. Rosa's Yummy Yums says

    November 28, 2008 at 6:07 am

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

    cheers,

    Rosa

    Reply
  8. HoneyB says

    November 28, 2008 at 11:26 am

    what a colorful and delicious looking dish!

    Reply
  9. Kevin says

    November 28, 2008 at 12:01 pm

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

    Reply
  10. Maya says

    November 28, 2008 at 12:31 pm

    A lovely delicious and healthy meal esp after turkey day.

    Reply
  11. Kalyn says

    November 28, 2008 at 2:39 pm

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

    Reply
  12. Proud Italian Cook says

    November 28, 2008 at 2:43 pm

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

    Reply
  13. meeso says

    November 28, 2008 at 3:24 pm

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

    Reply
  14. Cheryl says

    November 28, 2008 at 4:06 pm

    Never heard of Farro! Interesting.

    Reply
  15. Esi says

    November 28, 2008 at 6:02 pm

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

    Reply
  16. Dana McCauley says

    November 28, 2008 at 7:18 pm

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

    Reply
  17. Allie says

    November 28, 2008 at 7:22 pm

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

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

    Reply
  18. Marjie says

    November 28, 2008 at 7:30 pm

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

    Reply
  19. Lisa says

    November 28, 2008 at 7:55 pm

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

    Reply
  20. Lauren says

    November 29, 2008 at 3:54 am

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

    Reply
  21. Tiffany says

    November 29, 2008 at 2:16 pm

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

    Reply
  22. Jude says

    November 30, 2008 at 12:58 am

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

    Reply
  23. Jan says

    November 30, 2008 at 1:17 am

    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.

    Reply
  24. white on rice couple says

    November 30, 2008 at 2:06 am

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

    Reply
  25. Lisa magicsprinkles says

    November 30, 2008 at 2:13 am

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

    Reply
  26. Kim says

    December 1, 2008 at 1:09 pm

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

    Reply
  27. Abby says

    December 2, 2008 at 12:34 am

    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.

    Reply
  28. ttfn300 says

    December 2, 2008 at 3:03 am

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

    Reply
  29. snackmountain says

    December 17, 2008 at 3:32 am

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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