Butternut Farro Salad with Blood Orange Vinaigrette

This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it’s hearty enough to eat on its own for lunch.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step: 2

Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.

Step: 3

Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.

Step: 4

Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.

Step: 5

Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.

Step: 6

Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.

Per Serving: 271 calories; protein 4.3g; carbohydrates 35.4g; fat 14.9g; sodium 330.3mg.

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