Roasted Butternut Squash and Farro Salad

Introduction

This Roasted Butternut Squash and Farro Salad is a wholesome and flavorful dish that’s perfect for fall. With tender squash, nutty farro, tangy cranberries, and creamy feta, it’s a satisfying option for lunch or as a side dish. Tossed with a simple vinaigrette, this salad is as nutritious as it is delicious.

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup farro, cooked
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 cups arugula
• 2 tablespoons balsamic vinaigrette

Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Allow to cool slightly.
2. Cook the Farro
   While the squash is roasting, cook the farro according to package instructions. Drain and let cool.
3. Assemble the Salad
   In a large bowl, combine the roasted squash, cooked farro, dried cranberries, feta cheese, and arugula.
4. Dress and Toss
   Drizzle with balsamic vinaigrette and toss gently to combine. Adjust seasoning if needed.
5. Serve
   Serve immediately or refrigerate for up to 1 day. This salad is delicious served cold or at room temperature.

Tips for Success

• Add toasted walnuts or pecans for extra crunch.
• Swap farro for quinoa or couscous for a gluten-free option.
• Use a homemade balsamic dressing for added freshness.

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