Squash And Farro Salad Recipe

Name: Squash And Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds diced fresh butternut squash (1/2- to -inch pieces, from a peeled and seeded 21/2 lb squash); 4 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 small rotisserie chicken; 1 1/2 cups Nature's Earthly Choice parboiled farro; 1/2 cup sweetened dried cranberries; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 cup cider vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 2 cups mixed baby kale, shredded; 1/2 cup crumbled goat cheese; 1/3 cup toasted walnuts, chopped

Servings: persons

1 1/2 pounds diced fresh butternut squash (1/2- to -inch pieces, from a peeled and seeded 21/2 lb squash)
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 small rotisserie chicken
1 1/2 cups Nature's Earthly Choice parboiled farro
1/2 cup sweetened dried cranberries
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 cups mixed baby kale, shredded
1/2 cup crumbled goat cheese
1/3 cup toasted walnuts, chopped

1
1. Heat oven to 450 degrees . Toss diced squash with 2 tbsp of the oil and tsp each of the salt and pepper and spread onto a large rimmed baking sheet. Roast at 450 degrees for 20 minutes, stirring halfway through. Cool to room temperature.
2
2. Meanwhile, remove and discard skin from chicken. Shred meat into pieces, discarding bones (you'll need 3 cups shredded chicken). Refrigerate roasted squash and chicken overnight.
3
3. The next evening, combine farro, 1/2 tsp of the salt and 41/2 cups water in a large pot. Bring to a boil. Boil for 10 minutes, then stir in dried cranberries. Boil for an additional 5 minutes; drain and rinse.
4
4. In a small skillet, combine remaining tsp each salt and pepper, the cumin, ginger and cinnamon. Toast over medium heat for 1 minute.
5
5. In a small bowl, whisk together vinegar, mustard, honey and remaining 2 tbsp oil. Slowly whisk into skillet with seasonings. Remove from heat. Reheat squash and chicken in microwave for 2 minutes.
6
6. Combine farro, squash, chicken and kale in a large serving bowl. Drizzle with dressing, gently toss, and sprinkle with goat cheese and walnuts. Serve at room temperature.

2322

kcal

Calories

255

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 16 ingredients. The key ingredients include: 1 1/2 pounds diced fresh butternut squash (1/2- to -inch pieces, from a peeled and seeded 21/2 lb squash), 4 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Squash 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.

Squash And Farro Salad

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