Warm Butternut Squash & Farro Salad

4-6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"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."

Original recipe yields 4-6 servings
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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 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 & Variations


No special items needed.

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