Roasted Butternut Farro Salad

5 from 1 vote

This hearty, healthy Butternut Farro Salad includes roasted grapes and lots of fresh herbs. It makes an incredibly delicious side for grilled or roasted entrees and a lovely light meal for fall and winter!

Prep Time45

Cook Time23

Total Time1 8

Course: Main Salad, Side Dish, Vegetarian Main

Cuisine: American

Keyword: Roasted Butternut Farro Salad

Servings:

Calories: 267kcal

Author: Chris Scheuer

Ingredients

For the farro:

1 cup apple cider
2 cups low-sodium chicken broth
1 cup water
1 teaspoon kosher salt
2 medium-size bay leaves
1 cup pearled farro also called 10-minute farro

For the roasted butternut squash and grapes

3 cups peeled and diced ½-inch butternut squash, 1 medium-small squash
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
¼ teaspoon freshly ground black pepper
2 cups red seedless grapes
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar

For the salad dressing:

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

For the salad:

½ cup Parmesan cheese shaved with a vegetable peeler, then roughly chopped
¼ cup roughly chopped pistachios
½ cup finely chopped fresh basil
¼ cup finely chopped fresh mint leaves

US Customary - Metric

Instructions

For the farro:

In a medium-size saucepan, bring apple cider, broth, water, salt and bay leaves to a boil. Slowly add the farro and reduce heat to a steady simmer. Cook until farro is tender, about 10 minutes then drain well. Let the farro cool, then discard the bay leaves.
For the roasted butternut squash and grapes:
Preheat oven to 450˚F. Line a sheet pan with foil for easy cleanup.
Combine butternut squash, garlic salt and olive oil on the prepared sheet pan. Stir well to coat all of the squash with oil.
Roast in the middle of the oven until squash is fairly tender about 20 minutes.
While the squash is roasting, combine the grapes, balsamic vinegar, olive oil and sugar in a medium-size bowl. Stir to gently.
After the squash has cooked for 20 minutes, remove the pan from the oven and push the squash down to one half of the sheet pan. Add the grapes to the other half. Roast for another 3-4 minutes, until grapes are glistening.

For the salad dressing:

In a jar with a tight-fitting lid, combine olive oil and lemon juice. Screw on the lid and shake well.

For the salad:

Combine farro, parmesan, herbs and half of roasted grapes and squash in a large bowl. Drizzle with 3 tablespoons of the dressing and stir gently to combine. Transfer to a serving platter, if desired. Top with remaining grapes and squash, pistachios and more parmesan, if desired. Serve extra dressing at the table.

Notes

See Café Tips above in the post for more detailed tips and instructions.

If you can’t find pearled farro, regular farro is fine. You’ll just need to cook it as long as the package indicates. You will probably need to add more water also as the farro cooks.

Yield: 8 servings

Nutrition