Fall Farro Salad with Roasted Butternut Squash and Cabbage
INGREDIENTS
1 cup farro
olive oil
1 large clove of garlic, minced
fine grain sea salt
1 small butternut squash, peeled, seeds removed, and cut into chunks
1/2 red onion, thinly sliced
1/2 purple cabbage, cut into chunks
black pepper
red chili flakes
1 tablespoon maple syrup
1 teaspoon garlic powder
arugula
endive, chopped
parsley and cilantro, roughly chopped
walnuts
feta, crumbled
dried cherries (optional)
METHOD
Preheat oven to 400 degrees F convection or 425 degrees F regular.
Place farro, 1 cup filtered water, 3/4 teaspoon fine grain salt, 1 tablespoon olive oil, and minced garlic in a small pot. Bring to a boil and then lower to a simmer. After 10 minutes, place lid on pot and add more water, if necessary. Cook for another 10-15 minutes or until farro is tender but still slightly chewy. Place to the side.
On a parchment-lined baking sheet, place butternut squash, cabbage, onion, garlic powder, salt, pepper, chili flakes, maple syrup, and about 2 tablespoons of olive oil. Toss well. Roast for 25-30 minutes, tossing halfway. The vegetables should be cooked through and golden brown.
In a large bowl, mix arugula and endive with my go-to salad dressing. Layer with farro, roasted vegetables, parsley and cilantro, walnuts, feta, and dried cherries.
