Farro is a delicious grain similar to barley and brown rice, yet is packed with protein like Quinoa. Enjoy this delicious dish — perfect for the fall season!
What You’ll Need:
1 Cup farro, rinsed & drained
1 ½ cup butternut squash, cut into cubes
1 cup arugula
1/3 cup chopped walnuts
1/2 cup crumbled goat cheese
1 -2 Tablespoons olive oil
1 Tablespoon walnut oil
1 -2 Tablespoons balsamic vinegar
Sea salt & pepper, to taste
What to Do:
Preheat oven to 400 degrees.
In a medium sauce pan bring 2 cups of water with salt to boil, add farro, cover and simmer until farro is tender, or about 40 minutes. Remove from heat and drain excess water.
Before you peel and cut butternut squash, pierce the squash allover with a pairing knife and microwave on high for 4 minutes. This allows the squash to soften so it is easy to cut and peel. Cut squash into ½ inch cubes, toss with olive oil and a pinch of salt. Place on a sprayed baking sheet and roast for about 20 minutes until tender and slightly brown.
In a large bowl, toss farro with butternut squash, add walnut oil and balsamic vinegar, arugula, goat cheese and chopped walnuts. Toss until well combined. Add sea salt and fresh ground pepper to taste.
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