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Roasted Butternut
Squash & Farro Salad
With Cranberries,
Arugula & Goat
cheese
This Roasted Butternut Squash Farro Salad with Arugula and
Cranberries is loaded with holiday flavors. Healthy, whole grain
and vegan optional, it’s the perfect side dish to add to your
Christmas table or a hearty luncheon salad on its own. Farro,
an ancient grain, is high in protein with cashew notes and
undertones of cinnamon. Slightly chewy and cooked just al
dente, farro has become my go-to grain for dishes ranging from
salads to breakfast cereals.
• 1 cup cooked Farro *
• Butternut squash, peeled, seeded, and diced (about 3 cups)
• Salt and pepper
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese **
• ¼ cup pepitas, roasted (lightly salted is fine)***
• 3 cups arugula
• Pomegranate arils
Vinaigrette
• 1 TBS olive oil
• 2 TBS apple cider vinegar
• 1 TBS water
• 1 TBS honey
• 2-3 TBS minced shallot
• Salt and fresh ground black pepper to taste
Cook 1 cup of farro according to package instructions and
cool. Reserve 1 cup of cooked farro for salad and save the rest
for another dish. Preheat oven to 400ºF, line sheet pan with
parchment, spread out butternut squash, drizzle with olive oil and
season with salt and pepper. Roast for 30-40 minutes until tender
and lightly browned. Set aside to cool. Prepare the vinaigrette:
Whisk together all the ingredients for the vinaigrette and let sit
while preparing the rest of the salad. You can also shake this all
up in a sealed plastic container until emulsified.
Combine squash, farro and all other salad ingredients in a large
bowl, mix gently.
Toss lightly with vinaigrette, garnish with a sprinkle of
pomegranate arils and serve.
NOTES:
You can make this salad in advance, just wait to add the arugula,
pepitas, and vinaigrette just before serving to avoid a soggy
salad.
* I like to cook extra farro to have some on hand in the fridge to
toss into soups and other salads.
** Buy large logs of goat cheese and crumble it yourself to have
on hand. Less expensive this way!
***Pepitas are tiny pumpkin seeds. You can substitute regular
pumpkin seeds or pine nuts, toasted.
You can make this salad in advance, just wait to add the arugula,
pepitas, and vinaigrette just before serving to avoid a soggy
salad.
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