Butternut Farro Salad with Blood Orange Vinaigrette

5.0
(2)

This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.

2
2
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
4
Yield:
4 servings

Ingredients

Vinaigrette:

  • 2 tablespoons freshly squeezed blood orange juice

  • 1 tablespoon white wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon maple syrup

  • teaspoon salt

  • teaspoon ground black pepper

  • 2 tablespoons olive oil

Salad:

  • 1 cup water

  • ½ cup pearled farro

  • 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

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. 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.

  3. 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.

  4. Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.

  5. 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.

  6. 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.

Cook's Note:

You may substitute regular orange juice if you cannot find blood oranges.

Nutrition Facts (per serving)

271 Calories
15g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 271
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 9%
Sodium 330mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 4g
Vitamin C 24mg 119%
Calcium 60mg 5%
Iron 2mg 11%
Potassium 448mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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