Best 2 Squash And Farro Salad Recipes

Indulge in a delightful culinary journey with our versatile squash and farro salad recipes. Embark on a healthy and flavorful adventure as we present a medley of salads that cater to diverse dietary preferences and taste buds. From the classic combination of roasted squash and nutty farro to innovative variations featuring grilled halloumi, sweet potatoes, and tangy dressings, our recipes offer a symphony of textures and flavors. Whether you seek a hearty main course or a refreshing side dish, our collection promises to tantalize your taste buds and nourish your body. Join us as we explore the vibrant world of squash and farro salads, discovering new favorites along the way.

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ROASTED DELICATA SQUASH AND FARRO SALAD RECIPE BY TASTY

Roasted Delicata Squash And Farro Salad Recipe by Tasty image

Here's what you need: medium delicata squash, olive oil, salt, large fennel bulb, smoked paprika, lacinato kale, farro, canned chickpea, creamy goat cheese, apple cider vinegar, fresh lemon juice, honey, dijon mustard, garlic, salt, pepper, extra virgin olive oil

Provided by Mercedes Sandoval

Categories Lunch

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 medium delicata squash, cleaned
3 tablespoons olive oil, divided
1 ½ teaspoons salt, plus a pinch, divided
1 large fennel bulb
½ teaspoon smoked paprika
1 bunch lacinato kale, woody stems removed, roughly chopped
4 ½ cups farro, cooked
1 cup canned chickpea, drained and rinsed
⅓ cup creamy goat cheese, crumbled
½ cup apple cider vinegar
¼ cup fresh lemon juice
3 tablespoons honey
1 tablespoon dijon mustard
4 cloves garlic, minced
salt, to taste
pepper, to taste
½ cup extra virgin olive oil

Steps:

Preheat the oven to 375°F (190˚C).
Prepare the delicata squash. Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds. Lay each half of the squash down on its cut side and cut into ½-inch (1-cm) thick slices.
Place the squash in the 3 quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and ½ teaspoon of salt. Cover and shake well to coat.
After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly. Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
Add the delicata seeds to the 1½ quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and ½-1 teaspoon smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
Line a small baking sheet with parchment paper. Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
Make the vinaigrette: In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper. Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese. Toss to combine. Top with the roasted squash seeds.
Add the salad to a serving bowl and drizzle with the vinaigrette.
Leftover salad will keep in the fridge for up to 4 days.
Enjoy!
Nutrition (without dressing) per serving - Calories: 275, Total fat: 10 grams, Total carbs: 40 grams, Dietary fiber: 10 grams, Sugars: 8 grams, Protein: 11 grams
Nutrition - Apple Cider Vinaigrette per serving - Serving size: 2 tablespoons - Calories: 122, Total fat: 11 grams, Total carbs: 6 grams, Dietary fiber: 0 grams, Sugars: 5 grams, Protein: 0 grams

Nutrition Facts : Calories 748 calories, Carbohydrate 109 grams, Fat 31 grams, Fiber 18 grams, Protein 17 grams, Sugar 15 grams

FARRO WITH ROASTED SQUASH, FETA AND MINT

Farro With Roasted Squash, Feta and Mint image

Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, grains and rice, salads and dressings, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
3 pounds winter squash, such as kabocha, carnival or butternut, seeded and cut into 1/2-inch thick slices (leave the peels on or remove as desired)
1 1/2 cups apple cider
2 1/2 teaspoons kosher salt, more to taste
1 1/2 cups farro
2 tablespoons apple cider vinegar, more to taste
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon black pepper
7 tablespoons extra-virgin olive oil, more as needed
3 ounces feta cheese, crumbled (about 3/4 cup)
Fresh mint or arugula leaves, or both

Steps:

Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams

Tips:

Choose the right squash. A firm, heavy squash with deep color is best. Avoid squash with soft spots or blemishes.
Roast the squash before adding it to the salad. Roasting brings out the squash's natural sweetness and flavor. Plus, it makes the squash easier to digest.
Use a variety of farro. There are many different types of farro available, so experiment to find one that you like. Semi-pearled farro is a good option for this salad because it has a slightly chewy texture.
Make the dressing ahead of time. The dressing can be made up to 2 days in advance. This makes it a great option for a quick and easy weeknight meal.
Add some fresh herbs to the salad. Fresh herbs, such as parsley, cilantro, or basil, can add a pop of flavor and color to the salad.

Conclusion:

Squash and farro salad is a delicious and healthy dish that is perfect for a fall meal. It is packed with nutrients and can be tailored to your own taste preferences. With a little planning, you can make this salad ahead of time, making it a great option for a busy weeknight meal. So next time you are looking for a healthy and satisfying salad, give this squash and farro salad a try.