Roasted Butternut Squash and Farro Salad
Roasted Butternut Squash and Farro Salad is a hearty and nutritious dish perfect for fall. This warm, flavorful salad features tender roasted butternut squash paired with chewy farro and a mix of fresh greens. It’s a wholesome meal that can be enjoyed on its own or as a side, with a delightful blend of textures and tastes that capture the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Butternut squash (diced) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Spinach or arugula | 2 cups |
| Feta cheese (crumbled) | ½ cup |
| Dried cranberries | ½ cup |
| Pumpkin seeds (optional) | ¼ cup |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet and roast for about 25-30 minutes until tender and golden.
- While the squash is roasting, cook the farro according to the package instructions, typically 20-30 minutes.
- In a large bowl, combine the cooked farro, roasted butternut squash, fresh greens, feta, dried cranberries, and pumpkin seeds.
- Drizzle with balsamic vinegar, toss gently to combine, and serve warm or at room temperature. Enjoy your delicious fall-inspired meal!
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Apple and Spinach Farro Salad With Maple Dressing
Apple and Spinach Farro Salad With Maple Dressing is a delightful and invigorating dish that embodies the flavors of fall. This salad combines the nutty texture of farro with crisp apples and fresh spinach, all drizzled with a sweet maple dressing. It’s a perfect dish for lunch or as a side at a festive gathering, offering a wonderful balance of sweetness and earthiness.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Fresh spinach | 4 cups |
| Apples (thinly sliced) | 2 medium |
| Maple syrup | ¼ cup |
| Olive oil | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Toasted walnuts (optional) | ½ cup |
Cooking Steps:
- Cook the farro according to the package instructions; once done, set aside to cool.
- In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, salt, and pepper to create the dressing.
- In a large bowl, combine the cooked farro, fresh spinach, and sliced apples.
- Drizzle the dressing over the salad and toss gently to combine.
- If desired, top with toasted walnuts before serving. Enjoy your vibrant, fall-inspired salad!
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Autumn Harvest Farro Salad With Cranberries and Pecans
Autumn Harvest Farro Salad With Cranberries and Pecans is a hearty and seasonal dish that perfectly captures the essence of fall. This salad combines the chewy texture of farro with the tartness of dried cranberries and the rich, buttery flavor of pecans. Tossed together with seasonal vegetables and a light vinaigrette, it’s an ideal meal to celebrate the harvest season, making it a delightful main course or side dish for holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Dried cranberries | ½ cup |
| Pecans (chopped) | ½ cup |
| Carrots (shredded) | 1 cup |
| Celery (diced) | 1 cup |
| Red onion (finely chopped) | ¼ cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey (optional) | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- Cook the farro according to package instructions, then drain and let it cool.
- In a large bowl, combine cooked farro, dried cranberries, chopped pecans, shredded carrots, diced celery, and finely chopped red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey (if using), salt, and black pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss to mix well.
- Garnish with fresh parsley before serving. Enjoy your vibrant and nutritious Autumn Harvest Farro Salad!
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Farro Salad With Kale, Goat Cheese, and Pomegranate
Farro Salad With Kale, Goat Cheese, and Pomegranate is a vibrant, nutrient-packed dish that perfectly complements the flavors of fall. This salad combines the nutty chewiness of farro with the earthiness of kale, the creaminess of goat cheese, and the bright, juicy burst of pomegranate seeds. It’s a fantastic option for both lunch and dinner, providing a delightful balance of textures and flavors while celebrating seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Kale (chopped) | 2 cups |
| Goat cheese (crumbled) | ½ cup |
| Pomegranate seeds | ½ cup |
| Cherry tomatoes (halved) | 1 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh mint (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- Cook the farro according to package instructions, then drain and let it cool.
- In a large bowl, mix together the chopped kale, crumbled goat cheese, pomegranate seeds, and halved cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
- Add the cooked farro to the salad mixture and pour the dressing over the top, tossing gently to combine.
- Garnish with fresh mint before serving. Enjoy your delightful Farro Salad With Kale, Goat Cheese, and Pomegranate!
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Spiced Lentil and Farro Salad With Caramelized Onions
Spiced Lentil and Farro Salad With Caramelized Onions is a wholesome and hearty dish that brings together the earthy flavors of lentils and farro, complemented by the sweetness of caramelized onions. This salad is perfect for fall, as it combines comforting spices with nutritious ingredients, making it a satisfying option for lunch or dinner and a fantastic way to use seasonal produce.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Green or brown lentils | 1 cup |
| Yellow onion (sliced) | 1 large |
| Olive oil | 3 tablespoons |
| Cumin (ground) | 1 teaspoon |
| Coriander (ground) | 1 teaspoon |
| Paprika | ½ teaspoon |
| Vegetable broth | 2 cups |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- In a pot, combine lentils and vegetable broth; bring to a simmer and cook until tender, about 20-25 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat and add sliced onions; cook until caramelized, about 15-20 minutes, stirring regularly.
- In a large bowl, combine cooked farro, lentils, caramelized onions, cumin, coriander, paprika, salt, and black pepper; mix well.
- Garnish with fresh parsley before serving. Enjoy your flavorful Spiced Lentil and Farro Salad With Caramelized Onions!
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Farro Salad With Roasted Sweet Potatoes and Black Beans
Farro Salad With Roasted Sweet Potatoes and Black Beans is a vibrant and nutritious dish perfect for fall-inspired meals. The combination of sweet, caramelized sweet potatoes and hearty black beans adds depth and flavor to the nutty farro, making it an excellent choice for a satisfying lunch or as a side dish at dinner gatherings. This salad brings together the warmth of seasonal ingredients, offering a delightful balance of textures and tastes.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Sweet potatoes (diced) | 2 medium |
| Black beans (canned, rinsed) | 1 can (15 oz) |
| Olive oil | 3 tablespoons |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Lime juice | 2 tablespoons |
| Fresh cilantro (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and toss diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, salt, and black pepper; spread on a baking sheet and roast for about 25-30 minutes until tender.
- In a pot, cook farro according to package directions; drain and set aside.
- In a large bowl, combine cooked farro, roasted sweet potatoes, black beans, lime juice, and remaining olive oil; mix well.
- Garnish with fresh cilantro before serving. Enjoy your delicious Farro Salad With Roasted Sweet Potatoes and Black Beans!
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Mediterranean Farro Salad With Chickpeas and Feta
Mediterranean Farro Salad With Chickpeas and Feta is a colorful and flavor-packed dish that brings together the vibrant flavors of the Mediterranean. This hearty salad combines nutty farro with protein-rich chickpeas, tangy feta cheese, and crisp vegetables, making it an ideal option for a nutritious lunch or a invigorating side dish. The Mediterranean-inspired ingredients create a delightful medley that is perfect for fall gatherings or any time of the year.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Chickpeas (canned, rinsed) | 1 can (15 oz) |
| Feta cheese (crumbled) | ¾ cup |
| Cherry tomatoes (halved) | 1 cup |
| Cucumber (diced) | 1 medium |
| Red onion (finely chopped) | ¼ medium |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- In a pot, cook farro according to package directions; drain and let cool.
- In a large bowl, combine cooked farro, chickpeas, feta cheese, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper; pour over the salad and mix well.
- Garnish with fresh parsley before serving. Enjoy your Mediterranean Farro Salad With Chickpeas and Feta!
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Pear and Gorgonzola Farro Salad With Walnuts
Pear and Gorgonzola Farro Salad With Walnuts is a delightful fall dish that perfectly balances sweet and savory flavors. The nuttiness of farro complements the sweetness of fresh pears, the creaminess of Gorgonzola cheese adds depth, and toasted walnuts add a satisfying crunch. This salad not only makes for a hearty side dish but also works beautifully as a light lunch or a festive addition to your fall gatherings.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Pear (diced) | 1 large |
| Gorgonzola cheese (crumbled) | ¾ cup |
| Walnuts (toasted and chopped) | ½ cup |
| Baby spinach or arugula | 4 cups |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh thyme (for garnish) | 1 tablespoon |
Cooking Steps:
- Cook farro according to package directions, then drain and let cool.
- In a large bowl, combine cooled farro, diced pear, crumbled Gorgonzola, chopped walnuts, and baby spinach or arugula.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper. Pour over the salad and mix to combine.
- Garnish with fresh thyme before serving. Enjoy your Pear and Gorgonzola Farro Salad With Walnuts!
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Farro Salad With Brussels Sprouts and Bacon
Farro Salad With Brussels Sprouts and Bacon is a warm, hearty dish that captures the essence of fall flavors. The nutty farro pairs beautifully with roasted Brussels sprouts, while crispy bacon adds a salty, savory kick. This salad is perfect as a side dish for holiday meals or as a fulfilling main course to enjoy on a cool autumn evening.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Brussels sprouts (halved) | 2 cups |
| Bacon (diced) | 4 slices |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Chicken broth or vegetable broth | 2 cups |
| Lemon juice | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes until golden brown.
- Cook the farro according to package directions using chicken or vegetable broth for added flavor. Drain and set aside.
- In a skillet, cook diced bacon over medium heat until crispy, then remove and drain on paper towels.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add cooked farro, roasted Brussels sprouts, lemon juice, and crispy bacon. Stir to combine.
- Serve warm, garnished with fresh parsley. Enjoy your Farro Salad With Brussels Sprouts and Bacon!
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Thai-Inspired Farro Salad With Peanut Dressing
Thai-Inspired Farro Salad With Peanut Dressing is a vibrant, revitalizing dish that combines the nutty flavor of farro with the bold, aromatic tastes of Thai cuisine. This salad features crunchy vegetables and a creamy peanut dressing, making it a perfect side dish or a light, nutrient-packed main course for those crisp fall days.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Red bell pepper (diced) | 1 |
| Carrot (shredded) | 1 |
| Cucumber (diced) | 1 |
| Green onions (sliced) | 2 |
| Fresh cilantro (chopped) | ¼ cup |
| Unsweetened peanut butter | 3 tablespoons |
| Soy sauce (or tamari) | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Lime juice | 1 tablespoon |
| Honey (or maple syrup) | 1 teaspoon |
| Salt | ¼ teaspoon |
| Water | 2-3 tablespoons |
Cooking Steps:
- Cook farro according to package directions; drain and let it cool.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, salt, and water until smooth and creamy.
- In a large bowl, combine cooked farro with diced red bell pepper, shredded carrot, diced cucumber, sliced green onions, and chopped cilantro.
- Drizzle the peanut dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature, garnished with additional cilantro if desired. Enjoy your Thai-Inspired Farro Salad With Peanut Dressing!
Farro Salad With Roasted Root Vegetables and Thyme
Farro Salad With Roasted Root Vegetables and Thyme is a hearty and flavorful dish that celebrates the comforting essence of fall. The nuttiness of cooked farro pairs beautifully with sweet, caramelized root vegetables and aromatic thyme, creating a warm and satisfying salad that’s perfect as a main dish or a complementary side.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Carrots (peeled and diced) | 2 |
| Sweet potatoes (peeled and diced) | 1 large |
| Red onion (sliced) | 1 |
| Olive oil | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Vegetable broth | 2 cups |
| Spinach (fresh) | 2 cups |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss diced carrots, sweet potatoes, and red onion with olive oil, thyme, salt, and black pepper, then spread them on the baking sheet and roast for about 25-30 minutes until tender and caramelized.
- Cook farro in vegetable broth according to package directions. Drain if necessary and set aside.
- In a large bowl, combine the cooked farro, roasted vegetables, and fresh spinach. Drizzle with balsamic vinegar and toss gently to mix.
- Serve warm or at room temperature, enjoying the delicious flavors of fall!
