Today I’ve bought you my absolute favorite salad/grain bowl that I’ve ever made.
Pretty big claim, I know but it’s the truth! I’m also pretty confident that I’ve said those words several times before on this blog… BUT this squash and farro salad is just currently stuck in my brain so here we are.
Have you ever cooked farro? I love exploring new grain options because I can only eat so much quinoa… I love bulgar, as y’all know, but farro is my new obsession. It’s loaded is healthy things like…
- FIBER: digestion, digestion, digestion 💩💩
- PROTEIN: One cup of farro contains 28 grams of protein
- ANTIOXIDANTS: That will strengthen your good molecules and keep your cells happy
- LOW CALORIES & LOW FAT: 1/2 cup serving of cooked farro contains 0 grams of fat and only 100 calories (compared to brown rice with 1g of fat/108 cal and quinoa with 2g of fat/120 cal).
- VITAMIN & NUTRIENTS: Like… zinc, magnesium, and vitamin B3, oh my!
Overall, eating farro can not only help with weight loss but also lower your risk of diseases according to The Whole Grains Council! Yay farro!
Along with farro, this squash and farro salad is jam-packed with… you guessed it >> SQUASH (another food that I’m obsessed with), roasted shallots (so tasty), mixed greens, apples, walnuts, and pomegranate arils! All mixed together with an olive oil and dijon based dressing!
Ready for the recipe? GOOD.
p.s. this squash and farro salad is PERF for lunch meal prep, just sayin’ (but save the dressing for day of drizzlin’ though) 😉
squash and farro salad
Ingredients
veggies
- 24 oz cubed butternut squash
- 4 large shallots; peeled, halved, and sliced
- 2 tablespoons olive oil
- healthy pinch sea salt and black pepper
dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- juice of one lemon
- 1 tablespoon dijon mustard
- 1 tablespoon agave
- 1 teaspoon garlic powder
- healthy pinch sea salt and black pepper
salad
- 2 cups cooked farro
- 12 oz baby spinach
- 1/2 apple; cored, seeded, and thinly sliced
- 1/4 cup roughly chopped walnuts
- 1/3 cup pomegranate arils
- optional: crumbled feta cheese
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a large bowl, toss together butternut squash cubes, sliced shallots, olive oil, and a healthy pinch of sea salt and black pepper until the veggies are well coated. Spread veggies out on the baking sheet in a single layer. Roast in oven for about 20-30 minutes or until the squash is tender and the shallots are soft.
- Meanwhile… make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, dijon mustard, agave, garlic powder, sea salt, and pepper until fully incorporated.
- Add salad ingredients (farro through pom arils) to a large bowl then toss to combine. Once veggies are done roasting, add them to this bowl then toss again.
- Divide salad/veggie mixture between bowls then top with a drizzle of dressing and some feta crumbles if you so wish then enjoy!
LIFE UPDATE >> WE GOT A TREADMILL. OMG. I’m so excited haha. I know some people are rolling their eyes at me right now for being excited about exercise equipment but I’m freaking stoked. I’m going to save so much time not driving to the gym, changing, etc. GAME CHANGER.
Oh also, did I tell y’all that I got a promotion at work?! Well I did, back in December!!!! I started out at SavCo in January 2018 as a Marketing & Media Coordinator and now I’m the Marketing & Media Manager. SO AWESOME (and I got my own pretty office >> omg fun!). SO how are y’all doing?! Gimme all the life deets!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your squash and farro salads in action. Happiest of Wednesdays, friends!
xx ab
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