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Cozy up with this hearty Farro Salad with Roasted Butternut Squash. Infused with warm spices and tangy barberries, it’s a perfect balance of comfort and flavor—ideal for family dinners or a quiet night in.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 small butternut squash (peeled and cut into cubes) | |
| 1 tablespoon olive oil | |
| ¼ teaspoon cinnamon | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper |
For the pearled farro, washed and strained
| 1 cup pearl Farro | |
| 10 white pearl onions | |
| 1 stick cinnamon | |
| 2 anise stars | |
| 5 cardamom pods (crushed) | |
| 2 ½ cups water mixed with one tablespoon of honey | |
| 1 teaspoon salt | |
| ¼ cup chopped fine Italian parsley | |
| ¼ cup toasted slivered almond | |
| ¼ cup dry barberries (optional) |
Preparation
1
Roast the butternut squash:
Toss cubed squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes or until tender.
Toss cubed squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes or until tender.
2
Prepare the pearl onions. If they’re large, halve them for even cooking. If small, leave them whole.
3
Sauté the pearl onions and spices:
Heat olive oil in a medium pot over medium heat. Add pearl onions and sauté for 3 minutes. Stir in the cinnamon stick, star anise, and cardamom pods, then cook for another 3 minutes until fragrant.
Heat olive oil in a medium pot over medium heat. Add pearl onions and sauté for 3 minutes. Stir in the cinnamon stick, star anise, and cardamom pods, then cook for another 3 minutes until fragrant.
4
Simmer the farro:
Stir in salt, then add the honey-water mixture. Bring to a boil, then reduce heat and simmer for about 40 minutes until the farro is tender and the liquid is absorbed. Remove and discard the cinnamon stick, star anise, and cardamom pods.
Stir in salt, then add the honey-water mixture. Bring to a boil, then reduce heat and simmer for about 40 minutes until the farro is tender and the liquid is absorbed. Remove and discard the cinnamon stick, star anise, and cardamom pods.
5
Once slightly cooled, transfer to a serving platter. Add the roasted butternut squash, then sprinkle with toasted almonds, Italian parsley, and barberries. Toss gently to combine and serve.