Jeweled Farro Salad
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 side dishes 1x
- Category: dinner, main, side dish
- Cuisine: vegetarian, holidays, thanksgiving, christmas
Description
Jeweled Farro Salad! You’ve gotta try this salad for Thanksgiving and the holidays. Roasted butternut squash, pistachios, pomegranate seeds, farro, mint and parsley in a lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 side dishes 1x
- Category: dinner, main, side dish
- Cuisine: vegetarian, holidays, thanksgiving, christmas
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 side dishes 1x
- Category: dinner, main, side dish
- Cuisine: vegetarian, holidays, thanksgiving, christmas
Scale
Ingredients
- 1 pound cubed butternut squash
- 2 teaspoon olive oil
- 1/2 teaspoon each salt and freshly ground pepper
- 2 shallots, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried sage (I used rubbed sage from Penzey’s Spices)
- 1 cup farro
- 1 cup pomegranate seeds
- 1/2 cup feta
- 1/4 cup chopped fresh mint leaves
- 1/3 cup chopped parsley leaves
- 1/3 cup chopped pistachios
- 1 lemon, zest and juice
- 1/3 cup good quality olive oil
- salt/pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Toss butternut squash with 2 teaspoons olive oil, 1/2 teaspoon salt and pepper, shallots, garlic and sage.
- Place in a single layer on a baking sheet and roast until tender and caramelized, about 25-35 minutes. remove from oven and let cool slightly.
- While the squash is roasting, place the farro and water in a medium saucepan and bring to a boil. Reduce heat to low, then simmer until tender. Drain, rinse with cold water and set aside.
- Place the cooked and cooled squash, farro, pomegranate seeds, feta, pistachios mint and cilantro in a large bowl. Whisk together the lemon juice, zest, then drizzle in the olive oil to form a thick emulsion. Drizzle the dressing onto the salad and toss together. Season with salt and pepper. I usually start with 1/4-1/2 teaspoon salt and pepper and go from there.
Find it online: https://www.delishknowledge.com/jeweled-farro-salad/
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