Butternut Squash Harvest Salad
It’s a bit cooler around here and that means I’m in the mood for all of the fall flavors! I love the color, texture and delicious blend of flavors that this salad brings. The squash, farro and dressing can all be made ahead and easily assembled right before serving. Add some grilled chicken or our 7 Minute Salmon for a heartier dinner. Also great as a vegetarian salad on its own.
Serves 4-6
Ingredients:
Salad:
Olive oil
Kosher salt
1 medium Butternut squash, peeled and cubed (can also substitute two small acorn squash)
2 cups farro or wheat berries
1 shallot, diced
1/2 cup dried cranberries or cherries
1 apple, diced
3 cups spinach, kale or arugula
1/3 cup pepitas
1/3 cup feta cheese, crumbled
Dressing:
1/3 cup olive oil
1 Tbsp dijon mustard
2 tsp lemon juice
2 Tbsp apple cider vinegar
3-4 cloves fresh garlic, diced
1 tsp kosher salt
1/4 tsp black pepper
2 Tbsp honey
To Serve:
Fresh Italian parsley, chopped
Directions:
Preheat oven to 375 degrees.
Peel and cube butternut squash, removing seeds and guts while doing so. Pieces should be roughly 1” squares. In a large bowl, combine cubed squash with drizzle of olive oil and pinch of salt. Toss to combine. Place butternut squash on cookie sheet, lined with parchment paper. Cook for 30-35 minutes or until tender.
While squash is cooking, fill a saucepan 3/4 full with water and heat on high. Once boiling, reduce to low and add farro or wheat berries. Place lid on saucepan and simmer 25-30 minutes. Drain any excess liquid.
Meanwhile, make dressing in a separate bowl. Whisk together dressing ingredients (olive oil through honey). Set aside until ready to use.
When squash and farro are done cooking, prepare salad. Using a large salad bowl, combine greens, cooked farro, squash, dried cranberries, apples, pepitas, shallots and salad dressing. Lightly toss, being careful to not overwork.
Plate salad, ensuring you get a nice combination of ingredients on each plate. Top with crumbled feta cheese. Garnish with fresh parsley.
Serve immediately. Optional to serve with protein of choice.