Ingredients:
- 1 cup farro
- 2 cups water
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 4 slices bacon, cooked and crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper, to taste
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
Run cold water over the farro and let it drain
Rinse the farro and add 2 cups of water to a medium-sized saucepan
Once it starts to boil, lower the heat, cover, and let it cook for 25 to 30 minutes, or until the farro is soft
Take out any extra water and let it cool down
Start by heating the oven to 400F 200C
Add salt and pepper to the cubed butternut squash and toss it with 2 tablespoons of olive oil
Lay it out on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized
Wait for it to cool down
Put the roasted butternut squash, crumbled bacon, dried cranberries, chopped red onion, fresh parsley, and crumbled feta cheese in a large salad bowl
Add 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, minced garlic, salt, and pepper to a small bowl
Use a whisk to mix the dressing ingredients together
Pour the dressing over the salad, then toss everything together until it's well mixed
If you think it needs it, add more salt and pepper to taste
Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix
Feel free to add bacon, cranberries, and butternut squash to your Farro salad and enjoy!
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