Farro Salad with Butternut Squash, Apples and Walnuts
Ingredients
- 1 cup farro (see note, below)
- Salt to taste
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 2 cups butternut squash in 1/2-inch dice
- 1 teaspoon fresh sage, rough chopped
- 1 Granny Smith apple, julienned
- 1/3 cup walnuts, toasted and rough chopped
- Extra virgin olive oil to taste
- Apple cider vinegar to taste
- Salt and pepper to taste
Steps
- 1
Place the farro in a pot with about 4 cups of water and add a large pinch of salt. Bring to a boil, and then reduce heat to low and cover. Cook until tender, 20 to 30 minutes. Drain well and spread out on a sheet tray to cool.
- 2
While the farro is cooking, heat a nonstick sauté pan over medium-high heat and add the butter and 1 tablespoon of the olive oil. Sauté the butternut squash, stirring occasionally, until caramelized and tender, about 10 minutes. Season with salt and pepper to taste and transfer to a bowl.
- 3
Set the nonstick sauté pan back over medium-low heat and add the other 2 tablespoons of olive oil.
- 4
Add the cooked farro to the pan and season with salt and pepper. Sauté the cooked farro until the grains are crisp and have developed a golden sheen.
- 5
Transfer the toasted farro to the bowl with the caramelized butternut squash.
- 6
Gently toss in the sage, apples and walnuts.
- 7
Dress with the olive oil and sherry vinegar to taste. Adjust the seasoning with salt and pepper, if needed, and serve warm or room temperature. Note: Farro is the Italian name for spelt, a grain related to wheat that is high in protein and fiber. Though it is sometimes ground and used as a substitute for wheat flour, this recipe uses the whole grain. If you can’t find whole farro, substitute wheat berries or barley.
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