Warm Butternut Squash & Farro Salad
"This recipe features roasted butternut squash seasoned with za'atar stirred together with feta, pine nuts, and raisins for a warmer way to stick to healthy but tasty goals."
Ingredients
Nutritional
- Serving Size: 1 (585.6 g)
- Calories 663.3
- Total Fat - 47.3 g
- Saturated Fat - 8 g
- Cholesterol - 11.9 mg
- Sodium - 175.3 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 8.2 g
- Sugars - 20.3 g
- Protein - 11 g
- Calcium - 382.4 mg
- Iron - 3.7 mg
- Vitamin C - 74 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400ºF.
Step 2
In a large mixing bowl, toss the squash with 3 tablespoons of extra virgin olive oil, za’atar, and salt and pepper, to taste. Then, spread on a large sheet pan and roast for about 8 minutes. Flip the squash and roast for an additional 8 minutes.
Step 3
Meanwhile, slowly simmer the farro in the water and apple cider with a pinch of salt until tender.
Step 4
In a small mixing bowl, combine the minced garlic, 7 tablespoons olive oil, and sherry vinegar. Spread the pine nuts on a baking sheet and toast at 400ºF for about five minutes. Slice the feta (do not crumble).
Step 5
While the squash and farro are still warm but not hot, carefully fold all ingredients together in a large mixing bowl trying not to break up feta. Divide evenly into serving bowls. Garnish with a small amount of extra virgin olive oil drizzled over the top as well as a dusting za’atar, mint leaves, and watercress.
Tips
No special items needed.