ROASTED BUTTERNUT, FARRO, AND GREENS SALAD WITH MAPLE BALSAMIC VINAIGRETTE
Ingredients
The Salad:
1 cup raw farro
2 cups water
2 teaspoons salt, divided
5 tablespoons olive oil, divided
20-ounces butternut squash, cut into ¾” cubes
½ teaspoon cinnamon
½ teaspoon red pepper flakes
10-ounces baby kale and spinach blend greens
½ cup yellow raisins
⅓ cup pistachios, shelled
¼ cup gorgonzola cheese, crumbled
The Dressing:
¼ cup red onion, chopped
¼ cup olive oil
⅓ cup maple syrup
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
Instructions
Preheat oven to 375 degrees
Rinse the farro in a colander under cold running water. Bring the water to a boil and add the farro and 1 teaspoon of the salt. Cover, reduce to a simmer, and cook for 25-30 minutes until all of the water is absorbed. Let sit for 10 minutes and the add 1 tablespoon of the olive oil and toss with a fork. Set aside to cool to room temperature.
While the farro is cooking, spread the cubed butternut on a foil-lined rimmed baking sheet and drizzle with the remaining 4 tablespoons of olive oil. Sprinkle the remaining 1 teaspoon of salt, the cinnamon, and the red pepper flakes over the squash and toss so that all of the cubes are evenly coated. Spread into a single layer and bake for 30-35 minutes until the squash is fork tender. Cool to room temperature.
Combine all of the dressing ingredients in a large jar and shake until combined and emulsified.
To assemble the salad, place the greens in a large bowl or serving platter and top with the farro, squash, raisins, pistachios, and gorgonzola. Toss with half the dressing and then add more as desired.
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