Farro Salad with Mushrooms and Butternut Squash Recipe

Name: Farro Salad with Mushrooms and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 1/2 cups farro, soaked in water for 1 hour and drained (see Note); 1 medium butternut squash, peeled, seeded, and diced (about 5 cups); 4 tablespoons extra-virgin olive oil; Freshly ground black pepper; 1 pound cremini mushrooms, quartered (about 4 cups); 4 large sage leaves, chopped (about 1 tablespoon); 1 tablespoon sherry or Banyuls vinegar, more as needed; 5 inner ribs of celery, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups); 4 scallions, thinly sliced; 2 tablespoons chopped parsley; 1/2 cup freshly squeezed lemon juice, more as needed; 1/4 cup extra-virgin olive oil; 2 tablespoons minced shallots; Kosher salt

Servings: persons

Kosher salt
1 1/2 cups farro, soaked in water for 1 hour and drained (see Note)
1 medium butternut squash, peeled, seeded, and diced (about 5 cups)
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 pound cremini mushrooms, quartered (about 4 cups)
4 large sage leaves, chopped (about 1 tablespoon)
1 tablespoon sherry or Banyuls vinegar, more as needed
5 inner ribs of celery, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups)
4 scallions, thinly sliced
2 tablespoons chopped parsley
1/2 cup freshly squeezed lemon juice, more as needed
1/4 cup extra-virgin olive oil
2 tablespoons minced shallots
Kosher salt

1
Bring a medium saucepan of well-salted water to a boil over medium-high heat.
2
Add the farro and cook until tender, approximately 20 to 45 minutes (see Note).
3
Drain and spread on a large plate or rimmed baking sheet and let cool to room temperature.
4
Meanwhile, position racks in the top and bottom thirds of the oven and heat to 400F.
5
Mound the butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a few grinds of pepper.
6
Use your hands to mix and coat the squash evenly with the oil, and then spread into a single layer.
7
Repeat with the mushrooms on a separate baking sheet, using another 2 tablespoons oil, 1/2 teaspoon salt, the sage, and the sherry vinegar.
8
Roast the vegetables, rotating the sheets after 10 minutes or so, and continue to cook until the squash is just tender and starting to brown and the mushrooms have released their juices, about 20 to 25 minutes total.
9
(Depending on the size and shape of your vegetables, the two may require different cooking times.)
10
Set aside and let cool to room temperature.
11
In a small bowl, whisk together the lemon juice, olive oil, shallots, and 1/4 teaspoon salt.
12
Combine the farro, squash, mushrooms and their juices, celery, scallions, and parsley in a large bowl.
13
Mix gently to combine.
14
Add the vinaigrette and toss just until blended.
15
Taste and adjust the seasoning with more salt, vinegar, or lemon juice if necessary.
16
Let the salad sit for at least 30 minutes before serving to let the flavors blend.
17
Cooking farro can be confusing, because there are two different grains that are often marketed under the same name.
18
True farro (Triticum dicoccum) must be soaked and will remain chewy even after its 45-minute (or longer) cooking time.
19
The other semi-perlato farro is actually spelt, which does not require soaking and cooks in about 20 minutes; it becomes mushy if overcooked.
20
Look closely at the package to determine which one you have, and prepare it accordingly.

466

kcal

Calories

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 15 ingredients. The key ingredients include: Kosher salt, 1 1/2 cups farro, soaked in water for 1 hour and drained (see Note), 1 medium butternut squash, peeled, seeded, and diced (about 5 cups), 4 tablespoons extra-virgin olive oil, and more.

Yes, Farro Salad with Mushrooms and Butternut Squash 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.

Farro Salad with Mushrooms and Butternut Squash

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