Farro Salad with Butternut Squash
Author: 
 
Ingredients
  • 1 medium Butternut squash*
  • 1 Tablespoon unsalted butter
  • 3 cups pearled farro
  • ⅓ cup dried cranberries
  • ½ cup pine nuts
  • 1 medium red onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, minced
  • 1 large tomato, finely diced
  • 1 cup arugula, stems removed
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1-1/2 Tablespoons kosher salt
  • 1 Tablespoon freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees. Split the squash lengthwise and remove the seeds. Rub butter on the cut side of the halves, season with salt and pepper, and roast for 45 minutes or until tender. Peel and cut the squash into ½-inch cubes and set aside. *(OR you can cheat like I did by buying a container of pre-cut butternut squash! The one I found at Trader Joe's is perfect)
  2. Cook the farro in boiling salted water as directed on the package. Simmer until just tender, about 15 minutes. Do not overcook. Drain in a colander, then spread the grains on a sheet pan and allow to cool slightly and dry.
  3. While the farro cooks and cools, soak the dried cranberries in hot water until they have softened, about 30 minutes, and drain. Over medium heat, toast the pine nuts in a small skillet.
  4. In a large bowl, combine the squash cubes, farro, cranberries, pine nuts, onion, bell pepper, garlic, tomato, and arugula. In a small bowl combine the vinegar, olive oil, salt, and pepper; add to salad and taste for seasonings and adjust if needed. Serve at room temperature. Serves 12.
Recipe by The Culinary Cellar at https://theculinarycellar.com/tasting-along-the-wine-road-volume-15/