Butternut Farro Salad with Blood Orange Vinaigrette
Ingredients
- blood orange juice (2 tablespoons)
- white wine vinegar (1 tablespoon)
- Dijon mustard (1 teaspoon)
- maple syrup (0.5 teaspoon)
- salt (0.125 teaspoon)
- black pepper (0.125 teaspoon)
- olive oil (2 tablespoons)
- water (1 cup)
- pearled farro (0.5 cup)
- salt (0.125 teaspoon)
- butternut squash (2 cups)
- red onion (1 cup)
- olive oil (1 tablespoon)
- garlic (1 clove)
- salt (0.25 teaspoon)
- toasted pecans (3 tablespoons)
- dried cranberries (3 tablespoons)
- fresh parsley (2 tablespoons)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk together blood orange juice, white wine vinegar, Dijon mustard, maple syrup, 1/8 teaspoon salt, and black pepper in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and 1/4 teaspoon salt on the prepared baking sheet to evenly coat.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 271
- fat: 15 g
- sats: 2 g
- carbs: 35 g
- fibre: 3 g
- protein: 4 g
- salt: 0.33 g