Description
This fall salad layers tender roasted squash and Brussels sprouts over nutty farro, studded with cranberries and pumpkin seeds, then dressed in a tangy-sweet maple balsamic vinaigrette for a symphony of autumn flavors.
Ingredients
- 1 cup farro
- 2 cups water
- 1 medium butternut squash peeled and cubed
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds toasted
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and smoked paprika.
- Spread vegetables in a single layer on the prepared sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Meanwhile rinse farro under cold water, combine with water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes until tender; drain any excess water.
- In a small bowl whisk remaining olive oil, maple syrup, and balsamic vinegar to make the dressing.
- In a large bowl combine cooked farro, roasted squash and sprouts, dried cranberries, pumpkin seeds, red onion, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve the salad warm or at room temperature.
Notes
- Use pearled or whole grain farro based on your texture preference.
- Salad can be made ahead and stored covered in the refrigerator for up to 2 days.
- Leftovers taste great chilled and pack well for lunches.
- Swap pumpkin seeds with chopped walnuts or pecans for a different crunch.