Ingredients
Equipment
Method
Cook the Farro
- Rinse 1 cup of farro under cold water to remove any dust. In a medium saucepan, combine the rinsed farro with 2 cups of vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C). Peel the butternut squash and dice it into roughly 1-inch cubes. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized on the edges. Remove from the oven and allow to cool.
Prepare the Vinaigrette
- In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Slowly drizzle in 2 tablespoons olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
Toast the Walnuts
- Place walnuts in a dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes or until fragrant and slightly browned. Remove from heat and let cool.
Combine the Salad
- In a large bowl, combine the cooked farro, roasted butternut squash, diced apple, dried cranberries, toasted walnuts, and chopped parsley. Pour the maple vinaigrette over the salad and toss gently to coat everything evenly.
Serve and Enjoy
- This Butternut Apple Farro Salad, Maple Vinaigrette can be served warm, at room temperature, or chilled. It’s perfect on its own or paired alongside your favorite mains.
Notes
- Make the vinaigrette ahead of time to allow flavors to meld for a more vibrant taste.
- Store walnuts separately to keep them crunchy when serving leftovers.
- Substitute farro with barley, quinoa, or brown rice for variety and adjust cooking times accordingly.