Farro has a nutty flavor and chewy texture. It pairs with roasted butternut squash, toasted pumpkin seeds, and golden raisins in this hearty Fall-inspired plant-based salad. The perfect whole foods, oil-free recipe
To toast the Pepitas: Place the pepitas on a baking sheet. Roast in 350F oven until lightly browned, about 12 minutes. Remove and let cool. Turn up oven to 425F
To cook the Farro: Place the farro in a medium pot with 2 cups water and 1/4 tsp salt. Cover, bring to a boil, and reduce to simmer. Simmer until farro is tender, about 20 minutes. Be careful not to overlook or farro will turn to mush. When the farro is tender, drain off and excess water and let cool. While the farro simmers, roast your squash and onion.
To Roast the Squash and Onion: Peel, seed, and dice the squash into bite- sized pieces. Peel and thinly slice the red onion
Place the squash and onion in a single layer on a baking sheet. Roast at 425F until browned and tender, about 25 minutes. Stir every 10 minutes. Remove from oven and let cool
To finish your Farro Butternut Squash Salad: In a large bowl, combine the farro with toasted pepitas, roasted squash and red onion, raisins, parsley, balsamic, salt, and pepper.
Toss well and taste to adjust seasoning
Serve as a side or toss with greens for a big salad