Farro & Butternut Salad
Farro is considered an ancient whole grain with earthy flavors. It is high in fiber, nutrients, Vitamin B3 and zinc. Look for the pearled, semi-pearled or the fast cooking variety. Farro goes well with roasted fruits and vegetables. Serve the salad warm or cold.
Prep time: 10 minutes
Cooking time: 30 minutes
Serves 4 - 6
Ingredients
1 cup farro
3 cups water
1 medium butternut squash, peeled, seeded and cut into ½" cubes
1 tablespoon California extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup roasted or raw nuts, your choice) chopped
¼ cup California extra virgin olive oil
2 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
1 teaspoon local honey
¼ teaspoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon black pepper
Directions
Preheat oven to 400F
Combine the farro and the water in a large saucepan over high heat. Cover and bring to a boil, then reduce to a simmer.
Simmer on low for 20 minutes until done (with some texture), then remove from heat and allow to sit covered while you prepare the other ingredients.
On a large baking sheet, toss the butternut squash cubes with the 1 tablespoon olive oil, kosher salt, and black pepper
Roast the squash in the oven for 15 - 18 minutes or until fork tender. Don’t over roast the cubes or they’ll become too mushy.
Remove the baking sheet from the oven and set aside to cool.
In a small mixing bowl, combine ¼ cup California olive oil, honey, orange juice, mustard, salt, and black pepper. Whisk together and set aside.
In a large bowl, combine the ferro and toss with the dressing until completely coated. Now add the squash and nuts and toss lightly.
Make it your own
Add ½ teaspoon allspice, step 4
Add 1 -2 garlic cloves minced, step 4
Substitute Trader Joe’s “Quick Farro” for the regular farro and follow package directions, step 2
Substitute ¼ cup fresh orange juice for the vinegar, step 7
¼ teaspoon Trader Joe’s Garlic Aloe mustard for the Dijon mustard, step 7
Add ½ cup dried organic cranberries or favorite dried fruit. step 8
Substitute Brussel sprouts for the butternut squash, trimmed and cut in half, step 4