This Farro Salad with Roasted Squash and Cranberries is a nutritious and flavorful dish that makes an excellent addition to your Thanksgiving table. The combination of chewy farro, sweet roasted squash, and tart cranberries creates a delightful balance of flavors and textures.
This recipe is straightforward and perfect for meal prep, allowing you to enjoy a healthy side dish that can be served warm or cold.
Delicious Farro Salad for Thanksgiving
This salad features hearty farro mixed with roasted butternut squash, dried cranberries, and a light vinaigrette. It takes about 45 minutes to prepare and serves 6 people, making it ideal for gatherings.
Ingredients
- 1 cup farro
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and diced
- 1 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Farro: In a medium saucepan, combine farro and water or broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender. Drain any excess liquid and set aside.
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the cooked farro, roasted squash, dried cranberries, and nuts if using. Drizzle with the dressing and toss to combine.
- Serve: Garnish with fresh parsley and serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 38g
