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Butternut Farro Salad with Blood Orange Vinaigrette

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Butternut Farro Salad with Blood Orange Vinaigrette



Ingredients :

  • 2 tablespoons freshly squeezed blood orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • ½ cup pearled farro
  • ⅛ 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
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • 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.
  • 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.
  • Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
  • 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.
  • 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.
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