Name: Butternut Farro Salad with Blood Orange Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Freshly squeezed blood orange juice - 2 tablespoons; White wine vinegar - 1 tablespoon; Dijon mustard - 1 teaspoon; Maple syrup - ½ teaspoon; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Olive oil - 2 tablespoons; Water - 1 cup; Pearled farro - ½ cup; Salt - ⅛ teaspoon; Cubed butternut squash (1/2-inch) - 2 cups; Chopped red onion (1/2-inch) - 1 cup; Garlic, minced - 1 clove; Olive oil - 1 tablespoon; Salt - ¼ teaspoon; Toasted pecans - 3 tablespoons; Dried cranberries - 3 tablespoons; Chopped fresh parsley - 2 tablespoons

Ingredients for - Butternut Farro Salad with Blood Orange Vinaigrette

1. Freshly squeezed blood orange juice 2 tablespoons

2. White wine vinegar 1 tablespoon

3. Dijon mustard 1 teaspoon

4. Maple syrup ½ teaspoon

5. Salt ⅛ teaspoon

6. Ground black pepper ⅛ teaspoon

7. Olive oil 2 tablespoons

8. Water 1 cup

9. Pearled farro ½ cup

10. Salt ⅛ teaspoon

11. Cubed butternut squash (1/2-inch) 2 cups

12. Chopped red onion (1/2-inch) 1 cup

13. Garlic, minced 1 clove

14. Olive oil 1 tablespoon

15. Salt ¼ teaspoon

16. Toasted pecans 3 tablespoons

17. Dried cranberries 3 tablespoons

18. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Butternut Farro Salad with Blood Orange Vinaigrette

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.

6 . Stage

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.