Roasted Butternut Squash, Fennel, And Farro Salad

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!