Maple Butternut Squash Farro Salad

A whole grain salad made with farro, butternut squash, and other flavorful whole food ingredients dressed with a sweet maple-olive oil dressing! Perfect for meal prep.

Maple Butternut Squash Farro Salad

4 servings

Ingredients:

• For salad:

  • 3 cups butternut squash (about 2 small), peeled, de-seeded & small dice

  • 1 tbsp olive oil

  • 1 tbsp fresh herb mix of rosemary, thyme, & sage, chopped

  • 1 dry cup farro, cook accordingly to directions on package

  • 3 tbsp hemp seeds

  • 3/4 cup pumpkin seeds, toasted

  • 1/2 cup dried cranberries, optional

  • 3/4 cup packed baby kale, chopped

  • Salt & pepper, to taste

  For dressing:

  • 1 tbsp + 2 tsp apple cider vinegar

  • 2 tbsp pure maple syrup

  • 1/2 cup olive oil

  • Salt & pepper, to taste

Procedure:

Preheat oven to 425 degrees.

1. Peel, deseed butternut squash & small dice. Place in medium mixing bowl. Toss with 1 tablespoon olive oil, fresh herb mix, salt & pepper. Lay in single layer on baking sheet. Roast for about 15-20 minutes or until tender. Let cool completely.

2. Cook farro according to directions on package. Let cool completely.

3. To make dressing-Add apple cider vinegar, maple syrup, pinch of salt & pepper in a mason jar (or air tight jar). Shake until blended. Then add oil and shake until completely blended.

4. Once farro is cooled, fluff with fork, add to medium mixing bowl, mix in hemp seeds, pumpkin seeds, dried cranberries, baby kale, season with salt & pepper.

5. At time of serving tossed with dressing.

CHEF’S TIPS & TRICKS

• Sweet potatoes would make a great substitute for butternut squash.

• You don’t need a lot of dressing for this recipe. The flavors in the salad alone really stand out. I would make about 1/2 cup worth.