This butternut squash & farro salad is the perfect fall side dish. It’s hearty and filling with a great balance of seasonal flavors. I picked up this brilliantly orange squash at the farmer’s market, and just knew that I had to roast it – my favorite way to prepare veggies! As the squash browned its sugars caramelized, the sweetness offset by a sprinkle of cinnamon. A light dressing of olive oil and orange juice offers a sweet, citrusy note, while my favorite mix-ins (dried cranberries, pecans, and goat cheese) add interest to every bite.
Butternut Squash & Farro Salad
Makes 4 servings
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon each cinnamon and salt
- 1 cup dried farro
- 1/4 cup dried cranberries, chopped
- 1/4 cup toasted pecans, chopped
- 1/4 cup goat cheese, crumbled
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed orange juice
- salt and freshly ground black pepper
- Preheat oven to 400°. On a large baking sheet, toss squash with olive oil, cinnamon, and salt. Roast, stirring once, until cooked through and browned, about 30 minutes. Let cool slightly.
- Meanwhile, cook farro according to package directions. Let cool slightly.
- Whisk dressing ingredients in a large bowl. Stir in cooked farro, cooked squash, and remaining salad ingredients.