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A whole grain salad made with farro, butternut squash, and other flavorful whole food ingredients dressed with a sweet maple-olive oil dressing! Perfect for meal prep.

Maple Butternut Squash Farro Salad | A whole grain salad made with farro, butternut squash, and other flavorful whole food ingredients dressed with a sweet maple-olive oil dressing! Perfect for meal prep.

Maple Butternut Squash Farro Salad

4 servings

Ingredients:

For salad:

  • 3 cups butternut squash (about 2 small), peeled, de-seeded & small dice
  • 1 tbsp olive oil
  • 1 tbsp fresh herb mix of rosemary, thyme, & sage, chopped
  • 1 dry cup farro, cook accordingly to directions on package
  • 3 tbsp hemp seeds
  • 3/4 cup pumpkin seeds, toasted
  • 1/2 cup dried cranberries, optional
  • 3/4 cup packed baby kale, chopped
  • Salt & pepper, to taste

For dressing:

  • 1 tbsp + 2 tsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1/2 cup olive oil
  • Salt & pepper, to taste

Directions:

  • Preheat oven to 425 degrees.
  • Peel, deseed butternut squash & small dice. Place in medium mixing bowl. Toss with 1 tablespoon olive oil, fresh herb mix, salt & pepper. Lay in single layer on baking sheet. Roast for about 15-20 minutes or until tender. Let cool completely.
  • Cook farro according to directions on package. Let cool completely.
  • To make dressing-Add apple cider vinegar, maple syrup, pinch of salt & pepper in a mason jar (or air tight jar). Shake until blended. Then add oil and shake until completely blended.
  • Once farro is cooled, fluff with fork, add to medium mixing bowl, mix in hemp seeds, pumpkin seeds, dried cranberries, baby kale, season with salt & pepper.
  • At time of serving tossed with dressing.

CHEF’S TIPS & TRICKS

  • Sweet potatoes would make a great substitute for butternut squash.
  • You don’t need a lot of dressing for this recipe. The flavors in the salad alone really stand out. I would make about 1/2 cup worth.
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