Butternut Squash Farro Salad Recipe

Butternut squash: A sweet and nutty winter squash that becomes tender and caramelized when roasted.

Farro: An ancient grain with a chewy texture and nutty flavor, perfect for hearty salads.

Olive oil: Used for roasting the squash and dressing the salad, adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a hint of spice and depth to the dish.

Feta cheese: A tangy and salty cheese that complements the sweetness of the squash.

Fresh parsley: Adds a burst of freshness and color to the salad.

Dried cranberries: Provide a sweet and tart contrast to the other ingredients.

Chopped walnuts: Add a crunchy texture and nutty flavor to the salad.

Balsamic vinegar: A sweet and tangy vinegar that ties all the flavors together.

When roasting butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. This allows for even roasting and prevents steaming, which can make the squash mushy. For added flavor, you can sprinkle a bit of cinnamon or nutmeg on the squash before roasting. When cooking farro, consider toasting it in a dry pan for a few minutes before boiling. This enhances its nutty flavor and adds depth to the salad.

• farro - Substitute with quinoa: Quinoa is a gluten-free grain that has a similar texture and nutritional profile to farro, making it an excellent substitute.

• feta cheese - Substitute with goat cheese: Goat cheese is also crumbly and tangy, providing a similar flavor profile to feta while being a good alternative for those who might prefer a different type of cheese.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar sweet-tart flavor and chewy texture, making them a great alternative to dried cranberries.

• walnuts - Substitute with pecans: Pecans have a similar crunch and slightly sweet flavor, which can complement the other ingredients in the salad just as well as walnuts.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can mimic the acidity of balsamic vinegar, though it will be slightly less sweet.

• Allow the butternut squash farro salad to cool completely before storing. This helps maintain the texture and flavor of the ingredients.
• Transfer the salad to an airtight container. This will help keep the feta cheese and dried cranberries from drying out and preserve the freshness of the parsley.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days. For best results, consume within this timeframe to enjoy the optimal taste and texture.
• If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need and helps maintain the quality of the salad.
• Place each portion in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date. This will help you keep track of how long the salad has been stored.
• Freeze the salad for up to 1 month. While the butternut squash and farro will freeze well, the texture of the feta cheese and walnuts may change slightly upon thawing.
• To thaw, transfer the desired portion to the refrigerator and let it thaw overnight. This gradual thawing process helps maintain the integrity of the ingredients.
• Once thawed, give the salad a good toss to redistribute the olive oil and balsamic vinegar. You may want to add a bit more of each to refresh the flavors.
• Serve the salad cold or at room temperature. If you prefer it warm, gently reheat in a microwave-safe dish for a few seconds, being careful not to overheat and compromise the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the butternut squash farro salad evenly on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture of the roasted squash and the crunch of the walnuts.

• Stovetop Method: In a large skillet, add a splash of olive oil and heat over medium. Add the salad and stir occasionally for about 5-7 minutes until heated through. This method is quick and ensures that the feta and cranberries don't get too soft.

• Microwave Method: Place the salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 1-2 minutes, stirring halfway through. This method is the fastest but may slightly alter the texture of the farro and squash.

• Steamer Basket Method: If you have a steamer basket, place the salad in the basket and steam over boiling water for about 5 minutes. This method helps retain the moisture and freshness of the parsley and feta while gently warming the dish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salad in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. This method can add a slight crispiness to the walnuts and squash.

• Oven: Used to roast the butternut squash until it becomes tender.

• Baking sheet: Provides a flat surface for roasting the butternut squash evenly.

• Mixing bowl: Used to combine all the ingredients together.

• Measuring cups: Ensures accurate measurement of ingredients like farro, feta cheese, parsley, cranberries, and walnuts.

• Measuring spoons: Used to measure olive oil and balsamic vinegar precisely.

• Knife: Essential for peeling and cubing the butternut squash, as well as chopping parsley and walnuts.

• Cutting board: Provides a safe surface for cutting and chopping ingredients.

• Saucepan: Used to cook the farro according to package instructions.

• Colander: Helps to drain the cooked farro.

• Wooden spoon: Useful for tossing the ingredients together in the mixing bowl.

• Serving dish: Used to present the salad either warm or at room temperature.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This saves time on the day you prepare the salad.

Batch cook farro: Cook a large batch of farro and freeze portions. Thaw as needed for quick meal prep.

Pre-chop ingredients: Chop the parsley, walnuts, and measure out the cranberries ahead of time. Store them in separate containers.

Use pre-crumbled feta: Buy pre-crumbled feta cheese to skip the crumbling step.

One-pan roasting: Roast the butternut squash and walnuts together on the same pan to save on cleanup time.