Fall Harvest Salad
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Serves8 ()
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Ingredients
- 1 small red onion diced
- 1 butternut squash peeled, seeded and cut into ¼-inch chunks, 2 pound
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- 2 cups farro regular or quick-cooking
- 1/4 cup dried cranberries
- 1 small apple cored and diced
- 1/2 cup walnuts toasted and chopped
- 1/2 cup parsley chopped
- 3 tbsp olive oil
- 1.5 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- Preheat oven to 400°F. Place butternut squash and red onion on a baking sheet and toss with olive oil, salt and pepper. Roast for 20 minutes or until tender.
- While butternut squash roasts, cook farro according to package directions. Drain if any excess water remains.
- Prepare dressing in a large bowl: whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper.
- Combine warm farro with dressing and toss together in a large bowl. Add squash and onions, dried cranberries, apple, walnuts, and parsley.
- Serve room temperature or cold.
Recipe Tips
* You can substitute any whole grain for the farro in this salad, such as brown rice, quinoa or barley.
Nutrition Facts
Fall Harvest Salad
Amount Per Serving
Calories 233
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 257mg
11%
Potassium 270mg
8%
Total Carbohydrates 30g
10%
Dietary Fiber 5g
20%
Sugars 10g
Protein 5g
10%
Vitamin A
64%
Vitamin C
17%
Vitamin D0%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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