Squash and farro salad with tahini vinaigrette
Indulge in a delightful Squash and Farro Salad with a creamy Tahini vinaigrette. A harmonious blend of flavors and textures awaits your taste buds.
Ingredients:
- cup semi-pearled farro
- Kosher salt and freshly ground black pepper
- medium acorn squash (about 2 lb.), sliced lengthwise into 1” wedges, wedges halved crosswise
- tablespoons olive oil, divided
- tablespoon tahini (sesame seed paste)
- teaspoon finely grated lemon zest
- cup fresh lemon juice
- small radishes, trimmed, very thinly sliced
- cups baby kale or arugula
- ounces feta, thinly sliced
Instructions:
- Preheat your oven to 220 °C. Boil farro in a medium saucepan with salted water until it's tender but still slightly firm, approximately 30-35 minutes; then drain it and set it aside.
- While the farro is cooking, coat squash with 2 tablespoons of oil on a large baking sheet with edges; add salt and pepper for seasoning. Roast the squash, tossing it occasionally, until it becomes tender and browned, which should take around 20-25 minutes. Allow it to cool down a bit.
- In a large bowl, mix tahini, lemon zest, lemon juice, and the remaining 4 tablespoons of oil together; season it with salt and pepper. Combine the farro, squash, radishes, and kale together in the bowl and toss it gently until everything is mixed well; season it with more salt and pepper if needed. Top the salad with feta cheese right before serving.
Summary:
- Calories: 2005 kcal
- Fat: 119 g
- Protein: 51 g
- Carbs: 210 g
- Potassium: 3439 mg
- Magnesium: 514 mg