Dinner | Salad

Warm Farro Salad & Roasted Butternut Squash

Indulge in an epicurean delight with our Warm Farro Salad. Combining cubes of tender butternut squash roasted with shallots, sea salt, and pepper with creamy farro, crunchy pecans, buttery sage, and maple syrup for a burst of sweetness, this recipe serves up to 12 people. An optional topping of crumbled goat's cheese adds an extra layer of indulgence. Try now for an unforgettable culinary experience!

August 27, 2020

By Kayley McCabe

Ingredients

4 cups Butternut Squash (about 1 small squash), cut into small cubes
2 Shallots, peeled and sliced into rings
1 teaspoon Sea Salt
1/2 teaspoon Coarse Ground Pepper
2 tablespoons Olive Oil
2 cups dry Farro, cooked (keep warm) – Kamut or Wheatberries can also be used
1 cup Pecans, roughly chopped and toasted
6 tablespoons Butter
1/4 cup Small Sage Leaves
2 tablespoons Maple Syrup
1/3 cup crumbled Goats' Cheese (optional)

Directions

Preheat the oven to 425 degrees. Place the cubed squash on a parchment-lined baking sheet and sprinkle with the sea salt and pepper. Drizzle the olive oil over the squash and toss to coat. Roast in the preheated oven for 20-25 minutes (tossing halfway through), or until squash is tender and lightly caramelized on top.
Place the butter in a saucepan and melt over medium/high heat. Add the shallots, continue cooking until butter begins to foam. Add the sage leaves to the foaming butter. Continue to cook, giving the pan a swirl every 10 seconds or so until the butter becomes lightly browned and gives off a nutty aroma. Remove from heat and stir in the maple syrup.
Put squash in a bowl along with the cooked farro and toasted pecans. Pour the sage-maple brown butter over and toss to coat. Sprinkle with crumbled goats' cheese, if desired.
Serve warm.