Butternut Farro Salad with Blood Orange Vinaigrette

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This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.

Submitted by France C
Updated on October 22, 2024
3
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

Vinaigrette:

  • 2 tablespoons freshly squeezed blood orange juice

  • 1 tablespoon white wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon maple syrup

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 2 tablespoons olive oil

Salad:

  • 1 cup water

  • ½ cup pearled farro

  • ⅛ teaspoon salt

  • 2 cups cubed butternut squash (1/2-inch)

  • 1 cup chopped red onion (1/2-inch)

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • ¼ teaspoon salt

  • 3 tablespoons toasted pecans

  • 3 tablespoons dried cranberries

  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, 1/8 teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.

  3. Combine water, farro, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.

  4. Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and 1/4 teaspoon salt on the prepared baking sheet to evenly coat.

  5. Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from oven; set aside to cool. Transfer farro to a medium-sized bowl to cool.

  6. Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad for 20 minutes before serving.

Cook's Note:

You may substitute regular orange juice if you cannot find blood oranges.

Nutrition Facts (per serving)

271 Calories
15g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 271
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 9%
Sodium 330mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 4g 9%
Vitamin C 24mg 26%
Calcium 60mg 5%
Iron 2mg 11%
Potassium 448mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.