Butternut Farro Salad with Blood Orange Vinaigrette
Description
This nutty farro salad recipe is loaded with roasted butternut squash, cranberries, and toasted pecans and tossed with a tangy blood orange vinaigrette.
Ingredients
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2 tablespoons freshly squeezed blood orange juice
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1 tablespoon white wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon maple syrup
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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2 tablespoons olive oil
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1 cup water
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1/2 cup pearled farro
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1/8 teaspoon salt
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2 cups cubed butternut squash (1/2-inch)
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1 cup chopped red onion (1/2-inch)
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1 tablespoon olive oil
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1 clove garlic, minced
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1/4 teaspoon salt
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3 tablespoons toasted pecans
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3 tablespoons dried cranberries
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2 tablespoons chopped fresh parsley
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, ⅛ teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.
3
Combine water, farro, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
4
Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and ¼ teaspoon salt on the prepared baking sheet to evenly coat.
5
Roast in the preheated oven for 20 minutes, stirring halfway through. Transfer farro to a bowl; set aside to cool.
6
Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad before serving for 20 minutes.