This Farro Salad with Butternut squash and Pomegranate is a great winter salad and perfect for the holidays. It’s festive and colorful just like the season. The Farro adds a nutty and chewy texture and the pomegranate gives the salad a pop of color and adds the right amount of sweetness to it.
What is Farro?
Farro is an ancient whole grain that has a nutty flavor and chewy texture. It reminds me of rice or barley. It also has a lot of great health benefits.
How to cook Farro?
Cooking farro is simple. It’s similar to cooking pasta. I like to use pearled farro because it cooks faster than regular farro. You just have to add the right amount of flavor to it. I boil the farro using one cup of apple cider vinegar and 2 cups of water. You can also use vegetable stock and bay leaves to flavor the farro. By using apple cider vinegar or stock it will make the farro much tastier.
Why choose Farro for the salad?
Farro gives the salad a different texture and makes the salad filling. The ingredients in this salad also have a lot of health benefits. The butternut squash and pomegranate are both Fall/winter vegetables and taste great together. You can also make this salad in the summer and use produce that’s in season such as; asparagus, corn, or even berries.
Not only is this salad healthy for you it’s a great crowd-pleaser. So if this holiday season you are having people over this is a great option to make. It’s healthy and looks great on your dining table. If u are looking for another salad option please try my chickpea salad recipe.
Farro Salad With Butternut Squash and Pomegranate
Equipment
- 2 Large mixing bowls
- Large serving bowl
- Chef Knife
- Large spoon
- Medium saucepan
- Large cookie sheet
- Parchment paper
- Large strainer
Ingredients
- 1 lb Cubed Butternut Squash
- 3 tablespoons Olive Oil
- Salt & Pepper to taste
- Olive Oil spray
- 1 cup Pearled Farro
- 1 cup Apple Cider Vinegar
- 2 cups water
- 2 Bay leaves
- 4 cups Baby Arugula
- 1 cup Pomegranate seeds
- 1/2 cup Candied Pecans Roughly chopped
- 1/2 cup Fresh Parmesan cheese Shaved
- Extra virgin olive oil Lightly drizzle
- Salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees. While your oven preheats dice the already cubed butternut squash into smaller cubes about 1 inch. Add olive oil and salt and pepper to the butternut squash and mix well in a mixing bowl. Spray the cookie sheet with olive oil spray. Then spread evenly on a cookie sheet. Bake for 25-30 mins. Until golden brown.
- In a saucepan add 1 cup of apple cider vinegar and 2 cups of water to boil. Rinse Farro and add to boiling water and apple cider vinegar. Add 2 bay leaves and cook for about 25-30 mins until tender. Once done strain with strainer and set aside to cool.
- In a large mixing bowl add farro, butternut squash, arugula, candied pecans, and pomegranate seeds. Then lightly drizzle extra virgin olive oil into the salad. Mix well and transfer to a large serving bowl. When ready to serve shave fresh parmesan on top of the salad.