Fridge clean out turned masterpiece! This beautiful grain salad would make a great side dish to take along to a dinner party, or you can prep it on Sunday for quick lunches throughout the week. You can literally see all the nutrients in the bright colors of this dish, and the simple dressing gives it a bright and fresh flavor. And if you haven’t tried farro before, it’s a delicious grain with a nutty flavor and substantial presence.
Festive Farro Salad
- 1 small butternut squash, diced small
- 1 TBSP olive oil
- 1 cup dry farro
- 2 cups baby kale finely chopped
- 1 medium beet, finely chopped (or spiralized, and then chopped)
- 1/4 cup parsley, chopped
- 1/3 cup walnuts, roughly chopped
- 1 cup diced smoked gouda (omit for vegan or dairy-free)
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 400 degrees. Toss butternut squash with olive oil and spread out evenly onto a pan. Roast for 25-30 minutes, tossing halfway through, until golden brown.
Meanwhile, cook farro according to package directions. When farro is done cooking, add baby kale and beets to the pot and put the top on so they will lightly steam for about 5 minutes. Transfer to a large bowl and toss with roasted butternut squash, parsley, walnuts, smoked gouda, lemon juice, olive oil, salt and pepper. Serve warm or cold.