Description
This Warm Butternut Squash Farro Salad is the perfect fall dish — nutty farro, roasted squash, dried cranberries, and a tangy maple-Dijon dressing.
Ingredients
Scale
1 cup farro
2 cups butternut squash, diced
1 tbsp olive oil
½ cup kale or spinach
¼ cup dried cranberries
¼ cup crumbled feta
¼ cup chopped pecans
Dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt & pepper
Instructions
Roast squash at 425°F for 25 minutes.
Cook farro according to package instructions.
Whisk dressing ingredients.
Toss farro, squash, greens, cranberries, cheese, and nuts.
Drizzle with dressing and serve warm.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasted + Tossed
- Cuisine: American
Nutrition
- Serving Size: 330
- Sodium: 320mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g