Farro Salad with Fennel and Roasted Butternut Squash
Servings: 6
Ingredients
- 1 cup uncooked farro you can sub whole oat groats or another grain, but adjust liquid and cooking time
- 3/4 cup apple cider or apple juice not apple cider vinegar
- 1/4 cup apple cider vinegar
- 1 teaspoon sea salt plus additional
- 2 bay leaves
- 2 cups cubed butternut squash or parsnips or carrots
- 7 Tablespoons unrefined cold-pressed extra-virgin olive oil, divided
- 4 Tablespoons fresh lemon juice
- 1/2 cup shaved done with a vegetable peeler Parmesan or Manchego cheese (optional)
- 2 cups arugula leaves or baby spinach leaves
- 1 cup fresh flat-leaf parsley leaves left whole or roughly chopped
- 1 cup fresh mint leaves torn by hand or roughly chopped
- 1 small bulb fresh fennel halved and thinly sliced crosswise
- 1/2 cup chopped toasted and salted pistachios or pumpkin seeds whole
- Flaky salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a medium saucepan, bring farro, apple cider, vinegar, 1 teaspoon salt, bay leaves and 2 cups water to a boil over high heat. Lower heat to a simmer, cover, and cook until farro is tender and liquid has evaporated, about 30 minutes. (Please read cook time on the package to be sure.)Remove from heat and allow to cool. Discard bay leaves.
- Place butternut squash on a rimmed baking sheet lined with unbleached parchment paper. Drizzle with 1 Tablespoon of olive oil (or avocado oil or melted coconut oil), sprinkle with salt and pepper. Roast in one layer until caramelized and tender, about 30 minutes. Set aside. Can be made 1 day ahead.
- In a mixing bowl (or serving bowl), whisk together 6 Tablespoons olive oil and 4 Tablespoons lemon juice, plus a pinch of salt and a few grinds of black pepper. Add cooked farro and cheese, if using. This can be done one day ahead.
- Bring salad to room temp and fold in arugula, herbs, fennel, butternut squash, and nuts or seeds. Taste for seasoning and add flaky salt and black pepper as needed.