How to Make Butternut Farro Salad with Blood Orange Vinaigrette - A Step-by-Step Guide

There's something undeniably comforting about a hearty salad, especially one that combines the earthy flavors of butternut squash with the nutty goodness of farro. This Butternut Farro Salad with Blood Orange Vinaigrette is a perfect marriage of flavors and textures, making it an ideal addition to your meal rotation.

Butternut squash is a favorite in many fall and winter dishes, and for good reason. Its sweet, nutty flavor and creamy texture make it a versatile ingredient that can be ...

Read more Snack recipes

Ingredients

  • 2 tablespoons freshly squeezed blood orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • ½ cup pearled farro
  • ⅛ teaspoon salt
  • 2 cups cubed butternut squash (1/2-inch)
  • 1 cup chopped red onion (1/2-inch)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 3 tablespoons toasted pecans
  • 3 tablespoons dried cranberries
  • 2 tablespoons chopped fresh parsley

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
  • Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
  • Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
  • Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
  • Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
  • Nutrition

    271 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 330mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 4g
    • Vitamin C: 24mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 448mg