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butternut-squash-farro-salad-recipe

Butternut Squash Farro Salad

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 1 cup farro
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • ¼ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
  • ¼ cup dried cranberries
  • ¼ cup walnuts chopped
  • 2 tablespoons balsamic vinegar

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  3. Cook farro according to package instructions. Drain and let cool.
  4. In a large bowl, combine roasted squash, cooked farro, feta, parsley, cranberries, and walnuts.
  5. Drizzle with remaining olive oil and balsamic vinegar. Toss to combine.
  6. Serve warm or at room temperature.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 500mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free
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