Butternut Squash and Farro
A delicious dish of balsamic roasted butternut squash and onions tangled up with arugula, chickpeas, feta and a delicious maple mustard dressing. Perfect for a side dish, salad or meal all on its own.
Ingredients
For the salad:
- 4 cups butternut squash cut into 1” cubes
- 1/2 red onion chopped
- 2 Tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch cayenne pepper
- 3 cups cooked farro from 1 cup raw
- 1 cup canned chickpeas drained and rinsed
- 4 cups baby arugula
- 1/2 cup feta crumbled
- 1/4 cup pepitas
- 1/3 cup pomegranate arils
- 1/4 cup parsley
For the dressing:
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 tsp grainy mustard
- 1 small garlic clove minced
Instructions
Roast the squash and onions:
- Heat the oven to 425.
- Spread the butternut squash and the red onion on a baking sheet.
- Toss with the olive oil, balsamic vinegar, cayenne pepper and a good pinch each S&P.
- Roast in the oven for 20-25 minutes, stirring once, until tender and browned.
- Set aside to cool slightly.
Make the dressing:
- In a bowl combine the olive oil, balsamic vinegar, maple syrup, mustard, garlic and a good pinch each S&P.
- Whisk well.
Make the salad:
- Add the farro and arugula to a large bowl. Add in the roasted squash and onions. Add in the feta, pepitas, pomegranate and parsley.
- Pour over the dressing a toss well.
- Serve warm, at room temperature or chilled. It’s actually even better the second day!
Tried this recipe?Let us know how it was!