Holy Moly.
I have SO many Thanksgiving recipes I want to share this month I don’t even know what to do! My desk/kitchen counter/living room floor….probably car floor…jeans pockets…coat pockets…anything with pockets….are stuffed and covered in random scratch pieces of paper with recipe ideas scribbled all over.
Literally this is how I organize my life.
Thank God Facebook keeps track of birthdays for me Hhhh .
But long story short I was trying to organize (ha! yes… ironic after my spastic recipe scrap paper) and Thanksgiving is 3ish weeks away! There is no time to fit everything in and I am struggling to decide who wins out – pie or potatoes…or turkey…or a side dish! Or pumpkin mousse?? So I am going to be scrambling all month trying to fit in as many YUMMY Turkey day recipes as humanly possible.
Starting with this Roasted Butternut Squash Farro Salad! This dish is fabulous as main but just as a delish as a Turkey Day side – it’s a great way to mix up the traditional menu line-up. Farro has this amazing firmer but chewy texture that is hearty enough to complement the starchy butternut squash. I brightened the salad with an apple cider vinaigrette, dried cranberries, and creamy goat cheese – the combo is awesome.
Enjoy!
How to Make Roasted Butternut Squash Farro Salad with Cider Vinaigrette
Step 1
Roast the butternut squash; Preheat oven to 400 degrees. Place cubed squash on a rimmed baking pan and toss with olive oil, 1/2 teaspoon coarse salt and 1/8 teaspoon pepper. Roast 20 minutes, or until tender. Let cool while you prepare the salad.
Step 2
Rinse and drain farro. Place in a medium pot with 3 cups water enough to cover and bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain excess water and set aside while you make the dressing.
Step 3
Pour apple cider into a small saucepan and bring to a boil. Boil 6-8 minutes or until reduced to about 1/4 cup. Remove from heat and whisk in cider vinegar, minced shallots, dijon, salt, and pepper. Drizzle in olive oil and continue to whisk until thoroughly combined.
Step 4
In a large bowl, combine cooked farro, roasted butternut squash, dried cranberries, kale and walnuts. Toss with dressing and season to taste with salt and pepper I added another 1/4 teaspoon salt. Sprinkle with goat cheese.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time ?
Yes! This salad holds up well in the fridge for up to 3 days. For best results, store the vinaigrette separately and toss just before serving.
Can I use a different grain instead of farro ?
Yes! Absolutely. Quinoa, barley, couscous, or brown rice all make great substitutes. Just adjust cooking times accordingly.
What can I use instead of apple cider vinegar ?
balsamic vinegar, or even lemon juice, though the flavor will change slightly.
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Roasted Butternut Squash Farro Salad with Cider Vinaigrette
Course: Salad, Main, SideCuisine: American, Seasonal, VegetarianDifficulty: Easy4
servings30
minutes30
minutes400
kcalA hearty and wholesome salad made with roasted butternut squash, nutty farro, and a tangy apple cider vinaigrette. Perfect as a cozy side or a light vegetarian main for fall and winter meals.
Ingredients
For the Roasted Squash
1lb butternut squash, peeled and chopped into 1/2 inch cubes
1 tablespoon olive oil
1/2 teaspoon coarse salt
1/8 teaspoon pepper
For the Dressing
1/2 cup apple cider
1 tablespoon + 1 tesaspoon cider vinegar
1 tablespoon minced shallot
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
For the Salad
1 cup uncooked farro
1/4 cup dried cranberries
2 cups baby kale
1/4 cup walnuts, toasted
1/4 cup crumbled goat cheese
Directions
- Roast the butternut squash; Preheat oven to 400 degrees. Place cubed squash on a rimmed baking pan and toss with olive oil, 1/2 teaspoon coarse salt and 1/8 teaspoon pepper. Roast 20 minutes, or until tender. Let cool while you prepare the salad.
- Rinse and drain farro. Place in a medium pot with 3 cups water enough to cover and bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain excess water and set aside while you make the dressing.
- Pour apple cider into a small saucepan and bring to a boil. Boil 6-8 minutes or until reduced to about 1/4 cup. Remove from heat and whisk in cider vinegar, minced shallots, dijon, salt, and pepper. Drizzle in olive oil and continue to whisk until thoroughly combined.
- In a large bowl, combine cooked farro, roasted butternut squash, dried cranberries, kale and walnuts. Toss with dressing and season to taste with salt and pepper I added another 1/4 teaspoon salt. Sprinkle with goat cheese.
Notes
- To Make Ahead – the cooked farro can be stored in an airtight container and stored in the refrigerator overnight. Same with the dressing, stored separately. You can also peel and cube the butternut squash and refrigerate up to 1 day in advance.
- This dish is easily made vegan by omitting the goat cheese.
