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

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. 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.
4. Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and 1/4 teaspoon salt on the prepared baking sheet to evenly coat.
5. 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.
6. 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