Vegetarian Farro and Roasted Butternut Squash Salad Recipe

Looking for a hearty, healthy, and flavorful salad that’s perfect for a fall lunch or a satisfying side dish? This Vegetarian Farro and Roasted Butternut Squash Salad is the answer! Packed with nutrients, textures, and delicious flavors, it’s sure to become a new favorite. Plus, it’s easily customizable to your preferences.

Why We Love This Recipe:

• Nutritious: Farro is a whole grain powerhouse, providing fiber, protein, and essential nutrients. Butternut squash is loaded with vitamins and antioxidants.
• Flavorful: The sweetness of roasted butternut squash complements the nutty flavor of farro perfectly. A tangy vinaigrette ties everything together.
• Versatile: Add your favorite toppings like cranberries, pecans, feta cheese (if not strictly vegan), or pomegranate seeds for extra flavor and texture.
• Easy to Make: Roasting the butternut squash is the most time-consuming part, but it’s mostly hands-off.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup farro
• 4 cups vegetable broth or water
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup (optional)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional toppings: dried cranberries, pecans, feta cheese, pomegranate seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Meanwhile, cook farro according to package directions, using vegetable broth or water. Typically, this involves bringing the broth to a boil, adding the farro, reducing heat to low, and simmering for 20-30 minutes, or until the farro is tender and the liquid is absorbed.
3. While the farro and butternut squash are cooking, prepare the vinaigrette. In a small bowl, whisk together balsamic vinegar, remaining 2 tablespoons olive oil, maple syrup (if using), Dijon mustard, salt, and pepper.
4. In a large bowl, combine cooked farro and roasted butternut squash. Pour vinaigrette over the salad and toss gently to coat.
5. Add your favorite toppings, such as dried cranberries, pecans, feta cheese, or pomegranate seeds.
6. Serve warm or cold.

Tips & Variations:

• For a vegan option, omit the feta cheese.
• Add some chopped kale or spinach for extra greens.
• Roast other vegetables alongside the butternut squash, such as Brussels sprouts or sweet potatoes.
• Use a different grain, such as quinoa or barley, if you don’t have farro.

Enjoy this delicious and healthy Vegetarian Farro and Roasted Butternut Squash Salad! It’s the perfect way to celebrate the flavors of fall.

Ingredients:
1 medium butternut squash, 1 cup farro, 4 cups vegetable broth or water, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, Salt and pepper to taste, dried cranberries, pecans, feta cheese, pomegranate seeds

Tags:
Vegetarian, Farro, Butternut Squash, Salad, Roasted Vegetables, Fall Recipes, Healthy Recipes, Lunch, Side Dish, Vegan Option, Gluten-Free Option, Whole Grain, Balsamic Vinaigrette, Easy Recipes, Thanksgiving, Autumn Recipes, Vegetarian Salad, Butternut Squash Salad, Farro Salad, Vegan Salad, Maple Syrup, Dijon Mustard, Cranberries, Pecans, Feta Cheese, Pomegranate Seeds, Kale, Spinach, Brussels Sprouts, Sweet Potatoes, Quinoa, Barley