Roasted butternut squash, fennel, and farro salad
Indulge in the harmonious blend of oven-roasted butternut squash, fresh fennel, and hearty farro in this flavorful salad. Perfect for a light yet satisfying meal!
Ingredients:
- 3 teaspoons Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup buttnernut squash, cut into 1/2 inch cubes
- 1/2 cup farro
- 1/2 teaspoon dried thyme
- 1 cup water
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon dried sage
- 1/4 cup dried cranberries
- 1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices
Instructions:
- Preheat the oven to 200 °C. Mix butternut squash and fennel separately in bowls with 1/2 teaspoon of olive oil each, season with salt and pepper. Roast on separate baking sheets lined with parchment paper; roast squash for about 30 minutes and fennel for about 40 minutes, or until they turn golden brown. Transfer to a large bowl.
- In a small pot, warm 1 teaspoon of olive oil over medium heat. Add farro and thyme, stir occasionally until the farro is almost translucent, approximately 5 minutes. Pour in water and bring to a boil. Reduce the heat to a low simmer, cover, and continue to cook until all the liquid is absorbed, which should take about twenty minutes.
- During the farro's cooking time, mix the remaining olive oil, dijon mustard, white wine vinegar, and sage together. Set the dressing aside.
- Mix the cooked farro, squash, fennel, and cranberries together. Toss with the prepared vinaigrette, then serve while warm or at room temperature.
Summary:
- Calories: 636 kcal
- Fat: 17 g
- Protein: 16 g
- Carbs: 118 g
- Potassium: 1350 mg
- Magnesium: 192 mg