Warm Farro Salad

This warm farro salad is hearty, cozy and full of texture. Nutty farro is tossed with roasted butternut squash, apple, parsnip and red onion, then finished with fresh spinach, dried cranberries, pumpkin seeds and apple cider vinaigrette. It’s a nourishing fall and winter salad that works well as a main dish or side, and tastes great warm or at room temperature.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Salad

1 cup farro, rinsed 190g
1 small butternut squash, peeled and cubed ~4 cups cubed
1 red onion, chopped ~1 ½ cups
2 cups peeled and chopped parsnip approx. 1 large 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 baby spinach 100g
½ cup parsley, finely chopped
½ cup dried cranberries or cherries 64g
⅓ cup pumpkin seeds
Salt and pepper

For the Dressing

2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp grainy Dijon mustard
1 clove garlic grated
Salt and pepper

Instructions

Cook Farro: Bring a medium pot of salted water to a boil. Add farro. Reduce heat to medium. Simmer for 26-30 min, until tender. Drain farro.
1 cup farro, rinsed
Prepare two parchment-lined baking sheets and preheat oven to 425 F.
Roast Vegetables: To a large bowl, add squash, onion, parsnip and apple. Drizzle with 1 ½ tbsp oil. Sprinkle thyme, garlic powder, rosemary salt and pepper over top. Then toss to combine. Transfer to the prepared baking sheets, spreading out in an even layer. Roast in the middle of the oven for 24-26 min, tossing halfway through, until tender and golden.
1 small butternut squash, peeled and cubed, 1 red 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
Make Dressing: While veggies are roasting, make dressing. To the same large bowl (used to toss veggies), add oil, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper, then whisk to combine.
2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 2 tsp grainy Dijon mustard, 1 clove garlic, Salt and pepper
Toss Salad: To the bowl with dressing, add cooked farro, roasted vegetables, spinach, parsley, cranberries and pumpkin seeds. Season with salt and pepper, then toss to combine.
4 cups baby spinach, ½ cup parsley, finely chopped, ½ cup dried cranberries or cherries, ⅓ cup pumpkin seeds

Notes

Recipe makes approximately 9 cups of salad. Makes 8-9 side salad portions or 4-5 large sides or main dish portions. Nutrition facts are for 5 servings of about 1.75 cups each.

Store leftovers in an airtight container in the fridge for 3-4 days. Leftovers can be lightly reheated in the microwave or served cold.

Nutrition