| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small butternut squash, peeled and medium diced
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 1/2 cups dried farro
- 1 cup apple cider
- 2 fresh bay leaves
- 4 ounces extra-virgin olive oil
- 2 ounces sherry vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Zest and juice of 1 orange
- 4 cups arugula
- 1/2 cup parsley leaves, roughly torn
- 1/4 cup whole toasted pistachios
- Shaved Parmesan, for serving
Instructions
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 14 g |
| Cholesterol | 1 mg |
| Sodium | 760 mg |
Reviews
Deliciosaaaaaaa
This is such a delicious farro dish and easy to make. This is our go to when we harvest butternut squash from the garden.
Simple and delicious. Made exactly as written and it was so easy and full of flavor. Perfect fall salad with pork or all by itself. Thanks for the great recipe!
Oh my. This is so delicious. The cider gives a background note of sweetness to the farro, and the whole dish is great-cold, room temperature or warm. Makes a great meatless main served with Michael’s cheese polenta and sautéed mushrooms. This is a keeper.
A new favorite. Soooo good. Will make again.
So flavorful and delicious. Goes very well with the chicken Milanese. Think it would make a great Thanksgiving salad!
Great week night meal with chicken.
Excellent flavors. Wonderful fall salad. Could easily add dried cranberries too. The farro is good all on its own. Served with chicken Milanese from the show too. Great lunch!
Wow, was this delicious! The fresh orange brings a big boost of flavor, as did the bay leaf in the farro. Since I didn’t have company tonight—more for me—I made the full recipe except for the arugula and pistachios, added those at serving time to a single portion, which can definitely act as a complete meal—think Meatless Monday; filling and satisfying portions. Serving at room temperature is critical so all the different flavors can step up to say howdy. So many complimentary tastes and textures—scrumptious, first bite to last. This will always be on my personal menu. Thank you, Michael; I have always wanted to try one of your recipes and this is an absolute hit!
This is excellent!! The only change was that I used water instead of cider because I didn’t have any and it was still great. I served with salmon and it was a delicious combo. Anxious to try this with the chicken. Michael, love your recipes and your show!!!