Butternut Farro Salad With Blood Orange Vinaigrette Recipe

Name: Butternut Farro Salad With Blood Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 2 tablespoons freshly squeezed blood orange juice; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon maple syrup; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; Salad:; 1 cup water; 1/2 cup pearled farro; 1/8 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; 1/4 teaspoon salt; 3 tablespoons toasted pecans; 3 tablespoons dried cranberries; 2 tablespoons chopped fresh parsley

Servings: persons

Vinaigrette:
2 tablespoons freshly squeezed blood orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
Salad:
1 cup water
1/2 cup pearled farro
1/8 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
1/4 teaspoon salt
3 tablespoons toasted pecans
3 tablespoons dried cranberries
2 tablespoons chopped fresh parsley

1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
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.
3
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.
4
Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
5
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.
6
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.

1025

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Vinaigrette:, 2 tablespoons freshly squeezed blood orange juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Butternut Farro Salad With Blood Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butternut Farro Salad With Blood Orange Vinaigrette

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