Butternut Farro Salad with Blood Orange Vinaigrette

This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 271 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon salt
• 1 cup water
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons dried cranberries
• ½ teaspoon maple syrup
• 2 tablespoons freshly squeezed blood orange juice
• ½ cup pearled farro
• 2 cups cubed butternut squash (1/2-inch)
• 1 cup chopped red onion (1/2-inch)
• 3 tablespoons toasted pecans

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 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.

Step 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.

Step 4

Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.

Step 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.

Step 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.