It’s been a while since I’ve shared a simple healthy dinner recipe…probably because it’s been a while since I’ve *made* one that doesn’t require just throwing chicken and veggies on the grill. But this yummy and super easy farro salad is such a perfect way to transition from winter’s cozy comfort food to lighter summer fare that I had to share.
This is another Smitten Kitchen gem that I’ve adapted in several different iterations depending on what I have in the fridge (like that delish goat cheese with thyme and apricots you can kind of see in the pic below). This is the simplest version, but feel free to add to or switch up ingredients. The best part of this dish is the combination of different textures and flavors—creamy, chewy, salty, crunchy, sweet. So as you swap things in and out, try and maintain those elements for maximum awesomeness. You can also try it with different grains (barley is a particular favorite of mine).
Whisk together the vinegar, water, table salt, and granulated sugar until the sugar and salt dissolve. Stir in the onion…it will barely be covered by the liquid, which is fine. Cover and set in the fridge until it’s needed. At least 30 minutes is ideal to make a nice lightly-pickled onion.
Preheat your oven to 420 F. Peel and cube the squash (I show you how to do it easily here). Line a large baking sheet with aluminum foil, place the squash cubes on the sheet, and coat with 2 tablespoons of the olive oil. Sprinkle with the salt, pepper, and garlic powder. Roast until the pieces are tender, about 20-25 minutes, stirring once or twice throughout the baking. Set aside to cool slightly.
While the squash is roasting, cook the farro according to the instructions (in salty water), until the grains are tender but chewy—you don’t want to overcook it. Drain and cool slightly.
In a large bowl, mix together the roasted squash, farro, pickled red onion and its vinegar brine, the crumbled cheese and the pepitas. Toss with 3 tablespoons of olive oil (only use the last tablespoon if needed). Taste and adjust seasonings (mine always needs a tiny bit more salt).
Can be eaten right away or later, hot, slightly warm, or cold. Personally I prefer it just slightly warm. It keeps in the fridge for up to a week.
So there you have it…farro salad is a perfect hearty non-greens salad option that has lots of fiber but also feels indulgent and satisfying. A perfect dinner, but also great for taking to work at lunchtime!
You might also like:
- Roasted Vegetable & Farro Salad with Creamy Shallot Dressing
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- “Crack” Beef & Cabbage Stir Fry
- Roasted Vegetable & Grain Salad with Lemon Tahini Dressing
Farro Salad with Butternut Squash, Goat Cheese, & Pepitas
- 1 medium butternut squash (about 2 pounds)
- 5 to 6 tablespoons of olive oil, divided
- Freshly ground salt and black pepper, to taste
- Garlic powder, to taste
- 1 cup of semi-pearled farro (I use Trader Joe’s, cooks in 10 minutes)
- 1/3 cup of toasted pepitas
- 4 ounces of crumbly goat cheese, feta, ricotta salata or another salty cheese
- 1 tablespoon of red wine vinegar (can substitute apple cider or sherry vinegar)
- 1 tablespoon of water
- 1/2 teaspoon of table salt
- 1/2 teaspoon of granulated sugar
- 1/2 small red onion, finely minced
Whisk together the vinegar, water, table salt, and granulated sugar until the sugar and salt dissolve. Stir in the onion…it will barely be covered by the liquid, which is fine. Cover and set in the fridge until it’s needed. At least 30 minutes is ideal to make a nice lightly-pickled onion.
Preheat your oven to 420 F. Peel and cube the squash (I show you how to do it easily here). Line a large baking sheet with aluminum foil, place the squash cubes on the sheet, and coat with 2 tablespoons of the olive oil. Sprinkle with the salt, pepper, and garlic powder. Roast until the pieces are tender, about 20-25 minutes, stirring once or twice throughout the baking. Set aside to cool slightly.
While the squash is roasting, cook the farro according to the instructions (in salty water), until the grains are tender but chewy—you don’t want to overcook it. Drain and cool slightly.
In a large bowl, mix together the roasted squash, farro, pickled red onion and its vinegar brine, the crumbled cheese and the pepitas. Toss with 3 tablespoons of olive oil (only use the last tablespoon if needed). Taste and adjust seasonings (mine always needs a tiny bit more salt). Can be eaten right away or later, hot, slightly warm, or cold. Personally I prefer it just slightly warm. It keeps in the fridge for up to a week.
Adapted slightly from smitten kitchen
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