A do-ahead dish that delivers all week long. Farro is a nutty, flavorful grain that is also rich in fiber and protein. It’s paired here with roasted butternut squash, toasted walnuts, dried cherries and feta cheese, but feel free to substitute any or all mix-ins with your favorites. This salad is just as delicious cold as it is warm or room temperature, and travels well – making it a perfect not-sad desk lunch!
- 1 medium butternut squash, peeled seeded and cubed
- 1 shallot, thinly sliced
- 3 tablespoons extra virgin olive oil, divided
- 1 cup pearled farro
- 1 1/2 tablespoons red wine vinegar
- Juice and zest of one lemon
- 1/4 cup chopped parsley (or to taste)
- 3/4 cup dried cherries
- 1 cup toasted walnuts, coarsely chopped
- 8 ounces diced or crumbled feta
Pre-heat the oven to 375 degrees. Toss the cubed squash with the sliced shallot, one tablespoon of the olive oil and salt and pepper to taste. Transfer to a baking sheet and roast for 30 minutes. Set aside to cool (may be made one day in advance; cover and keep chilled till ready to use).
Place the farro, 6 cups of water and a teaspoon of salt in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 20 – 30 minutes, or till farro is tender.
Drain off any remaining water and transfer farro to a large serving bowl. Add the squash, shallots, vinegar, lemon zest and juice, parsley, cherries, walnuts and remaining two tablespoons of olive oil. Season to taste with salt and pepper.
Serve warm or at room temperature, adding the feta just prior to serving.
