Feeling stressed? Eat this salad. No seriously: Farro has a high magnesium content, which can help relieve tension. It’s also really high in fiber. Butternut squash is often found pre-cut in supermarket produce sections, and starts popping up at farm stands toward the end of the summer. This recipe is also delicious in the fall using pumpkin or other autumn squash varieties.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup (190 g) farro
- 1/2 cup (85 g) golden raisins
- 2 tablespoons sherry vinegar
- 1/2 cup (50 g) walnut halves, toasted and coarsely chopped
- 1 pound (455 g) butternut squash, peeled and cut into 1/2-inch (12-mm) chunks (about 4 cups)
- 2 large shallots, sliced
- 4 tablespoons (60 ml) extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 teaspoon grainy mustard
- Pinch of ground cayenne
- 3 ounces (85 g) smoked Gouda cheese, very finely diced
- 3 cups (60 g) arugula
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Cook the farro according to the package instructions and let cool.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
- Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
- Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
- To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 236 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 10 mg |
| Sodium | 274 mg |
Reviews
Sooo good!! I make his all the time with whatever nuts a have, different greens and cheese but it’s always a hit. Many of my friends have asked for this recipe
I can’t get enough of this salad! It’s amazing!
Simply delicious I used Baby Kale so yummy!
Thank you ❤️
Thank you ❤️
I’ve made this several times and it’s so delicious!!
Haven’t made it yet, just copy the delicious Farro buttermut squase recipe , hope to make it soon.. Hopefully i can find all the ingredients at Safeway stores, thanks for sharing the salad recipe
Can’t wait to make this!
I’ve made this salad twice, it has received rave reviews! Took it to a church dinner last week, it was the hit of the dinner. Delicious!
Fabulous-I didn’t add cheese cuz I didn’t have ( next time) since I will be making again. I have a sweet tooth and usually want a little something after dinner. Not with this, the squash and raisins to care of that. I also mixed everything less arugula then added as much arugula as I planned on eating in to a separate bowl. Added the farro mix to the arugula. So my leftovers will be separate from arugula and it won’t get slimy from the dressing. Keeping my next time just as good!
Delicious when it’s freshly made. Not great for leftovers.
Delicious!