Jeweled Farro Salad
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.
Equipment
Ingredients
For the Roasted Squash
- 1 pound cubed butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and freshly ground pepper
- 2 shallots, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried sage
For the Lemon Dressing
- 1 lemon, zest and juice
- 1 teaspoon dijon mustard
- 1/3 cup good quality olive oil
- salt/pepper to taste
For the Salad
- 1 cup dry farro
- 3 cups water or broth
- 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
Instructions
- Preheat oven to 400 degrees F.
- Toss butternut squash with the 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 (or broth) in a medium saucepan and bring to a boil. Reduce heat to low, then simmer until tender. Drain any excess liquid, rinse with cold water and set aside.
- Make the dressing by whisking together the lemon juice, zest, and dijon mustard then drizzle in the olive oil to form a thick emulsion.
- Place the cooked and cooled squash, farro, pomegranate seeds, feta, pistachios mint and cilantro in a large bowl. 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.
Nutrition
Serving: 1serving (1/6th recipe)Calories: 379kcalCarbohydrates: 46gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 154mgPotassium: 588mgFiber: 10gSugar: 7gVitamin A: 8490IUVitamin C: 35mgCalcium: 136mgIron: 2mg