The first-ever from-scratch recipe that Hubby tried turned out fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons freshly squeezed blood orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup water
- ½ cup pearled farro
- ⅛ 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
- ¼ teaspoon salt
- 3 tablespoons toasted pecans
- 3 tablespoons dried cranberries
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
- You may substitute regular orange juice if you cannot find blood oranges.
Reviews
Great recipe!
Very tasty. This makes a great lunch.