This Heat Butternut Squash Farro Salad is a flavorful and hearty grain salad that’s excellent for lunches or to function a aspect dish! It pairs properly as a aspect with quite a lot of meaty fundamental programs, or by itself or with a bowl of soup for a satisfying noon meal. Farro is one in all my favourite grains as a result of I like the nutty taste and chewy texture. It jogs my memory of barley that approach! On this grain-based salad the cooked farro is flippantly tossed in a maple-mustard dressing together with loads of seasoned and roasted butternut squash, candy dried cranberries, crunchy toasted almonds, peppery arugula, and savory sauteed onions and garlic. These flavors and textures come collectively deliciously for a flexible dish you’ll wish to make on repeat.
Not solely is that this Heat Butternut Squash Farro Salad completely scrumptious, however every serving is simply 210 energy or 5 WW Factors on the present Weight Watchers program. To view your present WW Factors for this recipe and observe it within the WW app or web site, click on right here!
Serving Dimension
Your entire recipe for me made about 5 ½ cups, so I made a decision to checklist this as six servings at a rounded ¾ cup every (so a ¾ cup measuring cup with slightly additional on prime). In my expertise, that’s a satisfying portion for a aspect dish or as a lunch fundamental course. In case you’d want a bigger serving, it’s also possible to make it 5 servings of a rounded cup every.
Ingredient Notes/Substitutions
- Farro: I like farro, it’s one in all my favourite grains. It’s much more extensively accessible than it was once, however in the event you’re unable to search out it otherwise you simply wish to use one thing you might have available, barley is pretty comparable and could be a superb substitute. I say within the recipe directions to prepare dinner the farro in response to bundle instructions as a result of I’ve had completely different packaging give completely different directions, however what I listed there labored completely for me.
- Dried cranberries: I like the sweet-and-tart taste of dried cranberries on this recipe, however in the event you don’t have them or don’t like them, raisins or dried cherries would work of their place.
- Almonds: I like the crunch the sliced almonds ass to this salad! Additionally they get golden and toasty within the skillet, which is simply perfection. In case you can’t eat nuts, be at liberty to omit them. You might alternatively change them with sunflower seeds or pumpkin seeds if you’ll be able to eat these as an alternative.
- Vinegar: I used apple cider vinegar on this, however in the event you don’t have it you should utilize wine vinegar or balsamic vinegar as an alternative.
- Maple Syrup: I take advantage of the actual factor on this recipe and slightly goes a great distance towards offering delicate sweetness and taste to this dish. I extremely advocate utilizing maple syrup, however in the event you’re in a pinch, honey would most likely work positive.
- Mustard: Be happy to make use of your most popular kind. I’ve made this with Dijon mustard and with yellow mustard and I prefer it each methods!
Extra Tasty Aspect Dish Concepts
Searching for extra tasty, lightened up aspect dish recipes? Try my Mediterranean Couscous Salad, Apple Coleslaw, Butternut Squash Quinoa Salad, Broccoli Cheddar Twice Baked Potatoes, Stovetop Cinnamon Apples, Caprese Pasta Salad, Air Fryer Cajun Potatoes, Broccoli Salad, Stovetop Inexperienced Beans with Almonds, Creamy Corn with Bacon and Jalapenos, Strawberry Quinoa Salad, Spinach Balls, Garlic Herb Mushrooms, Roasted Fingerling Potatoes, Simple Garlic Knots, and so many extra within the Aspect Dishes class of my recipe index!
Heat Butternut Squash Farro Salad
This Heat Butternut Squash Farro Salad is a hearty, flavorful grain salad that is excellent for lunch or as a aspect dish!
- 1 cup raw farro
- 1 lb cubed raw butternut squash, (reduce into ½” cubes)
- 5 teaspoons olive oil, divided
- ¾ teaspoon salt, divided (plus extra for sprinkling to style)
- ¼ teaspoon black pepper, divided
- ¼ teaspoon floor thyme, divided
- ⅓ cup chopped onion
- 1 clove garlic, minced
- ¼ cup sliced almonds
- ¼ cup sweetened dried cranberries
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard, (or your favourite mustard)
- 1 tablespoon maple syrup
- 1 cup contemporary arugula leaves
- 1 tablespoon chopped contemporary parsley
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Pre-heat the oven to 400 levels and line a baking sheet with aluminum foil.
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Cook dinner the cup of farro in response to bundle instructions. For mine, I mixed it with 2 cups of water and ¼ teaspoon salt in a medium saucepan and introduced it to a boil, then lowered the warmth to low and let it simmer coated for 30-35 minutes.
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As soon as the farro is began, place the cubed squash in a mixing bowl and drizzle with two teaspoons of the olive oil. Stir to coat. Then add ¼ teaspoon of salt, 1/8 teaspoon of pepper, and 1/8 teaspoon of floor thyme and stir to coat. Switch the squash to the ready baking sheet and unfold throughout the floor. Place within the oven to roast at 400 levels for 25 minutes.
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When about 10 minutes stay on the squash and farro, drizzle two teaspoons of the olive oil right into a skillet or sauté pan and produce over medium warmth. As soon as the oil is scorching, add the onions and stir to coat. Cook dinner for 3-4 minutes, stirring sometimes, till softened. Add the minced garlic, sliced almonds, and dried cranberries and stir to mix. Sprinkle with slightly salt and prepare dinner for an additional 2-3 minutes, stirring sometimes till the almonds look a bit golden and the cranberries are plump.
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In a mixing bowl (it may be the identical one you used for the squash – save your self some dishes), add the apple cider vinegar, mustard, maple syrup, remaining teaspoon of olive oil, and the remaining ¼ teaspoon of salt, 1/8 teaspoon of pepper, and 1/8 teaspoon of floor thyme. Whisk collectively till mixed.
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Switch the cooked farro to a serving bowl and fluff with a fork. Add the roasted butternut squash and the onion/cranberry combine together with the cup of contemporary arugula and the tablespoon of contemporary parsley. Stir collectively to combine. Drizzle the maple mustard dressing you made in step 5 excessive of the opposite substances after which stir/toss to mix with the dressing. Serve heat.
To view your present WW Factors for this recipe and observe it within the WW app or web site, click on right here!
Diet Data per (rounded ¾ cup) serving:
210 energy, 35 g carbs, 8 g sugars, 6 g fats, 1 g saturated fats, 6 g protein, 3 g fiber, 80 mg sodium (from myfitnesspal.com)
Weight Watchers Factors Plus:
6 per (rounded ¾ cup) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the diet data beneath)
tailored from Joyful Wholesome Eats