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Warm Delicata Squash and Farro Salad

Impress your friends and family with this amazing salad featuring Sideaway farro.

PREP TIME COOK TIME TOTAL TIME SERVINGS

10 MIN 30 MIN 45 MIN 4 SIDE SERVINGS

Ingredients 1 large or 2 small delicata squash

2 cups raw spinach

1/2 large red onion, cut into large slivers

3 tablespoons olive oil, separated

1 clove garlic, crushed

1 cup Sideaway Foods Farro

2 cups chicken or vegetable broth

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon cracked black pepper

1/4 cup sliced almonds

1/4 cup dried cranberries


Dressing

1/3 cup extra-virgin olive oil

1/4 cup cider vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper


Instructions

  1. Preheat the oven to 400ºF.

  2. Prepare the squash: Slice delicata in half length-wise and remove the seeds. Slice into1/2-inch halfmoon slices.

  3. On a sheet pan, spread out the sliced squash and red onion. Drizzle with 1 tablespoon of the olive oil and toss to coat. Roast in the oven for 15 minutes, then toss with a spoon and finish cooking for about 10 minutes.

  4. In a small bowl, whisk together the dressing ingredients and set aside.

  5. In the meantime, in a medium sauce pot, heat 1 tablespoon of olive oil over medium heat. Add in the spinach and let it cook down for 2 minutes until fully wilted. Remove from the pot into a bowl and set aside.

  6. Return the pot to the heat and add the remaining tablespoon of olive oil. Add the crushed garlic and let cook for 1 minute until fragrant. Stir in the farro. Let cook for 2minutes,then add the broth, salt, dried thyme and pepper. Stir well and bring to a boil. Return pot to a simmer, then cook for 25-30 minutes until liquid is gone and farro is cooked through. Remove from heat.

  7. 7.Serve farro in a large bowl, then top with the sauteed spinach, roasted squash and onion, almonds and dried cranberries. Drizzle on the dressing and serve.


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