Are you ready to elevate your salad game with a dish that's as vibrant as it is delicious? Our Butternut Squash Farro Salad with Arugula and Cranberries is not just a meal; it's a celebration of flavors and textures that will tantalize your taste buds! Imagine creamy roasted butternut squash mingling with nutty farro, peppery arugula, and sweet-tart cranberries, all drizzled with a light olive oil dressing. Perfect for a cozy dinner or a festive gathering, this salad is packed with nutrients and guaranteed to impress your guests. Dive into this recipe and discover how to create a wholesome dish that’s both satisfying and visually stunning!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, cubed
- 1 cup farro
- 2 cups arugula
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will prepare your oven for roasting the butternut squash.
- While the oven is preheating, peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds, and then cube the flesh into bite-sized pieces.
- Place the cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to ensure the squash is evenly coated.
- Roast the butternut squash in the preheated oven for about 25 minutes, or until the pieces are tender and lightly caramelized. Stir halfway through for even cooking.
- While the squash is roasting, rinse the farro under cold water. In a medium saucepan, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the farro simmer for about 20 minutes, or until it is tender but still chewy. If the farro is done before the squash, drain and set aside.
- In a large mixing bowl, combine the cooked farro, roasted butternut squash, arugula, dried cranberries, and chopped walnuts.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, salt, and pepper to create a dressing. Drizzle this over the salad ingredients in the mixing bowl.
- Toss everything gently until well combined, ensuring that the arugula is lightly wilted by the warmth of the squash and farro.
- Serve the salad warm or at room temperature, garnished with additional walnuts if desired. Enjoy your Butternut Squash Farro Salad with Arugula and Cranberries!
Tips
- Choose the Right Squash: Look for a firm, heavy butternut squash with smooth skin. This ensures the best flavor and texture when roasted.
- Perfectly Cooked Farro: Keep an eye on the farro as it cooks. You want it tender yet chewy, so taste it a few minutes before the suggested cooking time to get it just right.
- Customize Your Add-Ins: Feel free to add other ingredients like feta cheese or roasted beets for an extra flavor boost. Fresh herbs like parsley or thyme can also enhance the dish.
- Dress It Up: For a zesty twist, add a splash of balsamic vinegar or a squeeze of lemon juice to your dressing. This will brighten the flavors even more!
- Serve Warm or Cold: This salad is versatile! Enjoy it warm right after preparation, or let it cool to room temperature for a refreshing side dish.
- Make Ahead: You can roast the squash and cook the farro a day in advance. Just combine everything right before serving for an easy, stress-free meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
