Warm Farro Salad with Delicata Squash
My sister Phyllis made this recipe at my house for Thanksgiving in 2016 and since then it's been a staple in my kitchen. Sure farro is a great source of both healthy carbs and protein, but more important, this recipe is a snap and tastes and looks totally professional. I've adapted it from the original recipe on The Kitchn food blog.
Serves 6 as a side
- 1 1/2 cups uncooked farro (Trader Joe's sells farro that you do not have to pre-rinse)
- 1 teaspoon Better Than Bouillon Organic Vegetable Base
- 1 medium delicata squash, seeds removed, and diced (I've also used butternut squash when I couldn't find delicata. Be sure to peel the butternut squash or purchase it already seeded and cubed)
- olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped shallot
- 1/4 cup olive oil
- 1/3 cup pecan halves, lightly toasted
- 1/3 cup dried cranberries or fresh pomegranate seeds
- 1/4 cup chopped Italian parsley
- 3 ounces crumbled feta
- Salt and pepper to taste
Preheat the oven to 400°F.
In a saucepan combine farro with 3 cups of boiling water and the bouillon. Bring to a boil, lower heat and simmer, uncovered, for 15 to 20 minutes or until tender. Drain the farro in a colander if all the water is not absorbed.
Toss the squash in a little olive oil and salt and pepper, then transfer to a parchment-lined baking sheet. Roast the squash in the oven for about 15 to 20 minutes until brown, caramelized, and tender.
In a small jar with a lid, add the vinegars, shallots, oil, and a pinch of salt and a little pepper. Shake vigorously.
Place the farro in a serving bowl along with the cooked squash, toasted pecans, dried cranberries or pomegranate seeds, parsley, and feta cheese. Pour the dressing over and toss. Serve warm.