Butternut Farro Salad with Blood Orange Vinaigrette Popular Recipes

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Butternut Farro Salad with Blood Orange Vinaigrette

"This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch."

Ingredients :

• Vinaigrette:
• 2 tablespoons freshly squeezed blood orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil
• Salad:
• 1 cup water
• 1/2 cup pearled farro
• 1/8 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
• 1/4 teaspoon salt
• 3 tablespoons toasted pecans
• 3 tablespoons dried cranberries
• 2 tablespoons chopped fresh parsley

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H15M

• 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.

Notes :

• You may substitute regular orange juice if you cannot find blood oranges.

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