Butternut Farro Salad with Blood Orange Vinaigrette
Course: SaladCuisine: EuropeanPrep Time
20 mins
Cook Time
25
minutesAdditional Time
30
minutesTotal Time
1 hr 15 mins
Servings
4
Ingredients
- Vinaigrette
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
- Salad
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 tablespoon — olive oil
1 clove — garlic, minced
¼ teaspoon — salt
3 tablespoons — toasted pecans
3 tablespoons — dried cranberries
2 tablespoons — chopped fresh parsley
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, 1/8 teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and 1/4 teaspoon salt on the prepared baking sheet to evenly coat.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from oven; set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad for 20 minutes before serving.
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