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FALL FARRO SALAD WITH BUTTERNUT SQUASH
Michelle Sam
Delicious farro salad with all the delicious Fall ingredients like butternut squash, cranberries etc.
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Prep Time
1
hour
hr
Cook Time
45
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course
Salad
Cuisine
American
Servings
4
Calories
291
kcal
Ingredients
1x
2x
3x
Butternut squash
▢
400
g
cubed butternut squash
▢
¼
tsp
salt
▢
1
tsp
brown sugar
▢
¼
tsp
ground cinnamon
▢
⅛
tsp
ground all spice
▢
ground black pepper
for seasoning
▢
½
Tbsp
olive oil
Farro
▢
50
g
uncooked farro
▢
2
cups
water
Other ingredients
▢
142
g
arugula leaves
▢
25
g
walnuts
▢
50
g
Feta cheese
▢
20
g
dried barberries
other tart red dried berries can be substituted like cherries, cranberries, pomegranates.
▢
20
g
pepitas
Apple Cider vinaigrette
▢
1
tsp
dijon mustard
▢
2
Tbsp
apple cider vinegar
▢
2
Tbsp
olive oil
▢
¼-½
tsp
salt
▢
fresh ground pepper
to taste
Garnish
▢
1
stalk
leek
▢
⅛
tsp
salt
▢
¼
cup
potato starch
▢
Oil for deepfrying
At least a cup
Instructions
Butternut squash
▢
Preheat oven to 400℉ (204℃)
▢
Cut butternut squash into cubes and set aside in a large bowl.
400 g cubed butternut squash
▢
Add spices.
¼ tsp salt,
1 tsp brown sugar,
¼ tsp ground cinnamon,
⅛ tsp ground all spice,
ground black pepper,
½ Tbsp olive oil
▢
Combine until spices are evenly distributed.
▢
Place on a foiled baking tray and bake for 40-45 minutes until cooked.
Farro
▢
In a small saucepan, bring the water to a boil.
2 cups water
▢
Add the farro and stir.
50 g uncooked farro
▢
Cook for 20 minutes without the lid.
▢
Drain through a seive and rinse with cold water to cool.
Crispy fried leek garnish
▢
Cut the end of leek and just below the dark green leaves.
1 stalk leek
▢
Cut the stalk in half length-wise.
▢
Place the flat side on the cutting board and cut very thin strips.
▢
Cut the strips to be 2" (5 cm) in length.
▢
Place the leek strips in a bowl of water to wash any dirt.
▢
Place on a paper towel to remove most of the moisture but not all of it.
▢
In a shallow bowl, combine the potato starch and salt together.
¼ cup potato starch,
⅛ tsp salt
▢
Dredge the damp leek strips in the potato starch-salt mixture.
▢
Sieve out the excess starch mixture.
▢
Deep fry in a small saucepan of medium oil until the leeks are crisp.
Oil for deepfrying
▢
Remove and allow the oil to drain on a paper towel.
Vinaigrette
▢
Combine dressing ingredients in a small bowl and whisk. Set aside until just before serving.
1 tsp dijon mustard,
2 Tbsp apple cider vinegar,
2 Tbsp olive oil,
¼-½ tsp salt,
fresh ground pepper
Assembly
▢
In a large salad bowl, drizzle the dressing along the sides of the bowl.
▢
Add the arugula and butternut squash.
142 g arugula leaves
▢
Sprinkle the rest of the ingredients.
25 g walnuts,
50 g Feta cheese,
20 g dried barberries,
20 g pepitas
▢
Top with the crispy deep fried leeks. Enjoy!
Nutrition
Serving:
4
g
Calories:
291
kcal
Carbohydrates:
28
g
Protein:
7
g
Fat:
19
g
Saturated Fat:
4
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
8
g
Trans Fat:
0.003
g
Cholesterol:
11
mg
Sodium:
546
mg
Potassium:
669
mg
Fiber:
4
g
Sugar:
5
g
Vitamin A:
11533
IU
Vitamin C:
27
mg
Calcium:
189
mg
Iron:
2
mg
Net Carbohydrates:
24
g
Keyword
butternut squash, farro
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