Butternut Farro Salad with Blood Orange Vinaigrette
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Description
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Ingredients
- 2 tablespoons freshly squeezed blood orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup water
- ½ cup pearled farro
- ⅛ teaspoon salt
- 2 cups cubed butternut squash (1/2-inch)
- 1 cup chopped red onion (1/2-inch)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 3 tablespoons toasted pecans
- 3 tablespoons dried cranberries
- 2 tablespoons chopped fresh parsley
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 2. Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
- 3. Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- 4. Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
- 5. Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- 6. Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition Facts
serving: 4 servings
calories: 271.4 kcal
carbohydrates: 35.4 g
protein: 4.3 g
saturated fat: 1.8 g
sodium: 330.3 mg
fiber: 3 g
sugar: 7.2 g