This Heat Farro Salad is so scrumptious with chewy bites of farro, candy apple and cranberries and roasted butternut squash all introduced collectively by the proper tangy apple cider vinegar dressing. You’ll adore it for a weeknight meal or make-ahead possibility.
Components You’ll Want
Under is a fast overview of what you’ll must make the recipe and any substitutions you may make. Use the recipe card with the total checklist of substances and measurements on the backside of the publish while you’re able to make the recipe.
- Farro: Use rinsed farro. Substitute barley. For gluten-free, use brown rice or wild rice.
- Butternut Squash: Use a smaller butternut squash. It ought to be about 4 cups when you chop it up. You should use pre-cut squash to avoid wasting time. Candy potato or one other squash selection can be utilized right here too.
- Parsnip: Provides a very nice sweetness and depth of flavour. I’d advocate including it however you’ll be able to skip it if you happen to should.
- Pink Onion: White onion is appropriate in a pinch.
- Apple: An selection can be utilized however one thing crisp like Honeycrisp or Pink Woman works finest.
- Apple Cider Vinegar: Brilliant and tangy! Substitute pink wine vinegar or white wine vinegar if wanted.
- Spinach: I discovered child spinach to work finest right here however you might substitute finely chopped kale or arugular.
- Grainy Mustard: One of the best chunk for the dressing! You may substitute dijon mustard if wanted.
- Cranberries: Provides chewiness and sweetness. Deftienly advocate utilizing them. Dried cranberries or dried cherries work finest for his or her tartness. Dried blueberries may work as effectively.
- Pumpkin Seeds: Toast for further flavour if you happen to like. You may substitute walnuts or pine nuts.
Recipe Variations
- Add Protein: Add chickpeas, white beans, lentils or serve with the lemon tofu from this Roasted Veggie Bowl.
- Gluten-Free Possibility: Substitute wild rice or brown rice for the farro. I discover a heartier grain works finest with the opposite substances so whilst you may use quinoa, I’d advocate the rice right here if you happen to can’t do farro.
- Toppings: Serve with a sprinkle of feta.
Easy methods to Make Heat Farro Salad
Step 1: Convey 2.5 cups salted water to a boil. Add farro and cook dinner uncovered till tender, 26-Half-hour. Drain.
Step 2: Add greens to a big bowl with herbs, salt, pepper and oil. Toss to coat. Unfold on 2 baking sheets and roast for 25-Half-hour till tender.
Step 3: In the identical bowl, no want to clean. Combine the dressing: oil, vinegar, maple syrup, mustard, garlic, salt and pepper. Whisk to mix.
Step 4: Add the cooked farro, veggies, cranberries, pumpkin seeds and spinach to the bowl. Season with salt and pepper and toss to mix.
FAQs
No, farro will not be a gluten-free grain. Please substitute brown rice or wild rice to make it gluten-free.
For positive! This is a superb make-ahead salad. The flavours truly enhance because it sits.
You may retailer heat farro salad in an hermetic container within the fridge for 3-4 days. Serve evenly warmed or chilly.
For those who do this Heat Farro Salad or another recipe on Working on Actual Meals, don’t neglect to depart a remark and a ⭐⭐⭐⭐⭐ ranking within the remark part beneath. It helps others who’re considering of constructing the recipe, and I really like to listen to from you. And don’t neglect to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for attempting my recipes! – Deryn
For the Salad
- 1 cup farro, rinsed, 190g
- 1 small butternut squash, peeled and cubed, ~4 cups cubed
- 1 pink onion, chopped, ~1 ½ cups
- 2 cups peeled and chopped parsnip, approx. 1 giant or 2 small
- 1 apple, chopped, ~2 cups
- 1 ½ tsp dried thyme
- 1 tsp garlic powder
- ½ tsp dried rosemary
- 1 ½ tbsp olive oil
- 4 cups child spinach, 100g
- ½ cup parsley, finely chopped
- ½ cup dried cranberries or cherries, 64g
- ⅓ cup pumpkin seeds
- Salt and pepper
Forestall your display screen from going darkish
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Cook dinner Farro: Convey a medium pot of salted water to a boil. Add farro. Cut back warmth to medium. Simmer for 26-30 min, till tender. Drain farro.
1 cup farro, rinsed
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Put together two parchment-lined baking sheets and preheat oven to 425 F.
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Roast Greens: To a big bowl, add squash, onion, parsnip and apple. Drizzle with 1 ½ tbsp oil. Sprinkle thyme, garlic powder, rosemary salt and pepper over high. Then toss to mix. Switch to the ready baking sheets, spreading out in a good layer. Roast in the course of the oven for 24-26 min, tossing midway by way of, till tender and golden.
1 small butternut squash, peeled and cubed, 1 pink onion, chopped, 2 cups peeled and chopped parsnip, 1 apple, chopped, 1 ½ tsp dried thyme, 1 tsp garlic powder, ½ tsp dried rosemary, 1 ½ tbsp olive oil, Salt and pepper
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Make Dressing: Whereas veggies are roasting, make dressing. To the identical giant bowl (used to toss veggies), add oil, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper, then whisk to mix.
2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 2 tsp grainy Dijon mustard, 1 clove garlic, Salt and pepper
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Toss Salad: To the bowl with dressing, add cooked farro, roasted greens, spinach, parsley, cranberries and pumpkin seeds. Season with salt and pepper, then toss to mix.
4 cups child spinach, ½ cup parsley, finely chopped, ½ cup dried cranberries or cherries, ⅓ cup pumpkin seeds
Retailer leftovers in an hermetic container within the fridge for 3-4 days. Leftovers may be evenly reheated within the microwave or served chilly.
Serving: 1g, Energy: 431kcal, Carbohydrates: 76g, Protein: 8g, Fats: 13g, Saturated Fats: 2g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 8g, Trans Fats: 0.002g, Sodium: 61mg, Potassium: 1013mg, Fiber: 14g, Sugar: 22g, Vitamin A: 14704IU, Vitamin C: 51mg, Calcium: 140mg, Iron: 4mg
