Roasted Butternut Squash, Fennel, And Farro Salad Recipe

Name: Roasted Butternut Squash, Fennel, And Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Olive Oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup buttnernut squash, cut into 1/2 inch cubes; 1/2 cup farro; 1/2 teaspoon dried thyme; 1 cup water; 1 teaspoon dijon mustard; 1 teaspoon white wine vinegar; 1/8 teaspoon dried sage; 1/4 cup dried cranberries; 1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices

Servings: persons

3 teaspoons Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup buttnernut squash, cut into 1/2 inch cubes
1/2 cup farro
1/2 teaspoon dried thyme
1 cup water
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
1/8 teaspoon dried sage
1/4 cup dried cranberries
1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices

1
Preheat oven to 400 degrees. Toss butternut squash and fennel, each in separate bowls, with 1/2 teaspoon of the olive oil, season with salt and pepper. Roast on separate parchment lined baking sheets; 30 minutes for squash and 40 minutes for fennel, or until browned. Place in large bowl.
2
Heat 1 teaspoon of olive oil over medium heat in small pot. Add farro and thyme, stirring occasionally until almost translucent, about 5 minutes. Add water and bring to boil. Reduct to low simmer, cover, and continue to cook until liquid is absorbed, about twenty minutes.
3
While farro is cooking, whisk together remaining olive oil, dijon mustard, white wine vinegar, and sage. Set aside.
4
Combine cooked farro, squash, fennel, and cranberries. Toss with vinaigrette, serve warm or at room temperature.

kcal

Calories

Fat

* 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 12 ingredients. The key ingredients include: 3 teaspoons Olive Oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup buttnernut squash, cut into 1/2 inch cubes, and more.

Yes, Roasted Butternut Squash, Fennel, And Farro Salad 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.

Roasted Butternut Squash, Fennel, And Farro Salad

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