Name: Butternut Squash and Farro Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled and medium diced; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 1/2 cups dried farro; 1 cup apple cider; 2 fresh bay leaves; 4 ounces extra-virgin olive oil; 2 ounces sherry vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; Zest and juice of 1 orange; 4 cups arugula; 1/2 cup parsley leaves, roughly torn; 1/4 cup whole toasted pistachios; Shaved Parmesan, for serving

Directions

Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

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Butternut Squash and Farro Salad

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