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
Preheat the oven to 400ºF.
Prepare the squash: Slice delicata in half length-wise and remove the seeds. Slice into1/2-inch halfmoon slices.
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.
In a small bowl, whisk together the dressing ingredients and set aside.
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.
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.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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