Butternut Squash Farro Salad with Arugula and Cranberries
This Butternut Squash Farro Salad with Arugula and Cranberries is loaded with fall flavors! Healthy, whole grain and vegan optional.
Servings: 4 servings
Ingredients
Butternut Squash Farro Salad with Arugula and Cranberries
- 1 cup uncooked farro
- 1 butternut squash, peeled, seeds removed and diced (about 3 cups)
- Kosher salt and fresh ground black pepper
- 1/3 cup dried cranberries
- 1/3 cup ricotta salata, or feta
- 1/4 cup toasted unsalted pepitas
- 3 cups arugula
Vinaigrette
- 1 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- 1 1/2 teaspoons pure maple syrup
- 3 tablespoons minced shallot
- Kosher salt and fresh ground black pepper to taste
Instructions
Butternut Squash Farro Salad with Arugula and Cranberries
- Cook the farro according to package instructions and cool to room temperature.
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Spray or drizzle the diced butternut squash with olive oil and season with kosher salt and black pepper.
- Toss to coat then place the squash in the oven and roast for 20-30 minutes or until tender and lightly browned.
- Cool the squash then add it to the salad with the remaining salad ingredients.
- Toss everything together with the vinaigrette and serve.
Vinaigrette
- Whisk together all of the ingredients for the vinaigrette and let it sit for 10 minutes before adding it to the salad.
Notes
If you plan to make the salad in advance, wait to add the arugula, pepitas and vinaigrette until right before serving to prevent them from becoming wilted or soggy.
Nutrition
Calories: 361kcal | Carbohydrates: 65g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 379mg | Fiber: 11g | Sugar: 18g