Description
This Apple Butternut Squash Farro Salad is a hearty and wholesome dish featuring nutty farro, sweet roasted butternut squash, crisp apples, tart dried cranberries, and crunchy walnuts, all tossed with a bright apple cider vinaigrette and fresh spinach. Perfect as a light lunch or a side dish, it combines a delightful mix of textures and seasonal flavors in just 45 minutes.
Ingredients
Scale
Salad Ingredients
- 1 medium butternut squash, peeled and diced (about 2 cups)
- 1 cup uncooked farro
- 2 medium crisp apples (such as Honeycrisp or Fuji), cored and diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 4 cups fresh spinach, washed and dried
Dressing Ingredients
- 3 tablespoons olive oil (divided)
- 2 tablespoons apple cider vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Farro: Rinse the uncooked farro under cold water to remove any debris. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess water and set the farro aside to cool.
- Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, stirring once halfway through to ensure even cooking and caramelization.
- Prepare Apples: While the squash roasts, core and dice the apples into bite-sized pieces, ensuring they are fresh and crisp to add texture to the salad.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled farro, roasted butternut squash, diced apples, dried cranberries, and chopped walnuts. Mix gently to distribute ingredients evenly.
- Make Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, salt, and pepper to taste until the dressing is emulsified and smooth.
- Toss Salad and Serve: Drizzle the dressing over the salad mixture and toss gently to coat all ingredients. Add the fresh spinach and gently mix again. Serve the salad warm or at room temperature for best flavor.
Notes
- Farro can be cooked ahead of time and refrigerated to save time.
- Substitute walnuts with pecans or almonds if preferred.
- If you like a sweeter dressing, add a teaspoon of honey or maple syrup to the vinaigrette.
- Salad can be served chilled; just add spinach right before serving to keep it fresh.
- For a gluten-free option, substitute farro with quinoa or brown rice.
