BUTTERNUT SQUASH, KALE AND FARRO SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
- To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.
FARRO, BUTTERNUT SQUASH, AND ARUGULA SALAD
Feeling stressed? Eat this salad. No seriously: Farro has a high magnesium content, which can help relieve tension. It's also really high in fiber. Butternut squash is often found pre-cut in supermarket produce sections, and starts popping up at farm stands toward the end of the summer. This recipe is also delicious in the fall using pumpkin or other autumn squash varieties.
Provided by Katie Lee Biegel
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Cook the farro according to the package instructions and let cool.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
- Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
- Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
- To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
BUTTERNUT SQUASH AND FARRO SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
More about "butternut squash and farro salad recipes"
BUTTERNUT SQUASH FARRO SALAD WITH ARUGULA AND …
From reciperunner.com
4.4/5 (40)Total Time 1 hr 5 minsCategory SaladsCalories 361 per serving
- Spray or drizzle the diced butternut squash with olive oil and season with kosher salt and black pepper.
- Toss to coat then place the squash in the oven and roast for 20-30 minutes or until tender and lightly browned.
BUTTERNUT SQUASH SALAD WITH FARRO AND PEPITAS – SMITTEN …
From smittenkitchen.com
Estimated Reading Time 8 mins
NOURISHING FALL FARRO SALAD WITH BUTTERNUT SQUASH • DAISYBEET
From daisybeet.com
BUTTERNUT SQUASH FARRO SALAD - THE ALMOND EATER
From thealmondeater.com
EASY BUTTERNUT SQUASH FARRO SALAD WITH 5-INGREDIENT DRESSING
From mostlybakes.com
FARRO AND SQUASH SALAD RECIPE - REAL SIMPLE
From realsimple.com
KALE, BUTTERNUT SQUASH, AND FARRO SALAD – LEITE'S CULINARIA
From leitesculinaria.com
BUTTERNUT SQUASH AND FARRO SALAD | SALAD RECIPES | PBS FOOD
From pbs.org
FALL FARRO SALAD WITH BUTTERNUT SQUASH - COOK NOURISH BLISS
From cooknourishbliss.com
FARRO SALAD WITH KALE AND BUTTERNUT SQUASH - FIT FOODIE …
From fitfoodiefinds.com
FARRO AND ROASTED BUTTERNUT SQUASH RECIPE - 101 COOKBOOKS
From 101cookbooks.com
ROASTED BUTTERNUT SQUASH WINTER SALAD WITH KALE, FARRO …
From kitchenconfidante.com
KALE FARRO SALAD WITH BUTTERNUT SQUASH - NATTEATS
From natteats.com
BUTTERNUT SQUASH AND FARRO SALAD | FRESH TASTES BLOG - PBS
From pbs.org
ROASTED BUTTERNUT SQUASH FARRO SALAD - CLOSET COOKING
From closetcooking.com
HARVEST BUTTERNUT SQUASH FARRO SALAD | EASY VEGETABLE SALAD
From joyfulhealthyeats.com
15 BEST QUINOA RECIPES - HOW TO COOK WITH QUINOA - COUNTRY LIVING
From countryliving.com
FALL FARRO SALAD WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS
From frommybowl.com
You'll also love