Warm Farro Salad with Delicata Squash
I drape a kitchen towel over my knife and tap it with a hammer to break open the delicata squash. At least you don't have to peel this kind of 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.
