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squash and farro salad

Course Main Course, Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Divide salad/veggie mixture between bowls then top with a drizzle of dressing and some feta crumbles if you so wish then enjoy!