I’ll just go ahead and say it: farro is not the sexiest of grains. I have a friend who refers to it as “rabbit food.” The first time I made a dish with farro in it, Frank very sweetly but insistently asked me to please never make it again. It has not received any accolades in my inner circle thus far.
But I think this little grain has something to believe in — much like quinoa, it doesn’t really have a whole lot of appeal on its own. It’s the flavors that you add to it that help to enhance the nutty flavor and chewy texture, which are really awesome if you play them up in the right way.
I love this dish, of course because it’s delicious, but also because it’s so darn pretty! It’s inspired by a dish at a great restaurant in our neighborhood, and I love how the ingredients that are simple on their own — squash, parsley, lemon, etc. — come together to make a dish that even the most hesitant of farro doubters will love.
I think the nice thing about this dish is all of the contrasts you get in one bowl: earthy grain with bright lemon; soft squash with crisp arugula; overall healthy-ish ingredients topped with creamy clouds of cheese!
If you’re a farro doubter, I dare you to try this one and let me know if you change your mind!
Butternut Squash Farro Salad
Ingredients
1/2 a small butternut squash, peeled and cut into 1/2 inch dice
Salt
Coconut oil cooking spray
1 large handful of parsley (see photo for reference)
1/2 c. olive oil, divided
1 1/2 c. quick-cooking farro (I buy mine in small 9 oz. bags at Trader Joe’s or Whole Foods)
1/2 c. full-fat ricotta cheese
1 Tbsp lemon zest
1/4 c. fresh lemon juice
2 c. baby arugula
Shaved pecorino Romano cheese (optional)
Instructions
Pre-heat the oven to 450 degrees Fahrenheit. Spread the diced butternut squash on a baking sheet, spray a light coat of coconut oil cooking spray over it and toss with a pinch of salt. Roast for 20-25 minutes until just fork tender.
Combine parsley and 1/4 c. water in a blender. Pulse until a puree begins to form, then add in 1/4 c. of olive oil in a steady stream while the blender is running to create a smooth, emulsified puree.
Check the cooking directions on your farro — if using quick-cooking farro*, bring about 3 c. water and the farro to a boil over high heat, then reduce the heat to low, cover and simmer for 10-15 minutes until tender. Drain any excess water. Mix the roasted butternut squash with the farro in a large bowl.
In a small bowl, combine ricotta and lemon zest. Mix to combine.
In another small bowl, add lemon juice, remaining 1/4 c. olive oil and a pinch of salt. Whisk to emulsify the dressing and adjust to taste.
Pour the dressing over the farro and squash and toss to combine (taste as you go — you may prefer more or less dressing on the farro). Pour the farro into the center of a large serving bowl. Add the arugula around the edges of the bowl to frame the farro.
Drop the lemon ricotta in generous dollops all over the farro. Finish the dish by spooning the parsley puree over everything and using a vegetable peeler to top everything with flakes of pecorino Romano cheese, if desired. Serve warm and enjoy!
Notes
*If using standard farro, either soak the grains overnight in water before boiling to cut down on the cook time, or cover the grains completely with water and boil for 30 minutes or more until tender.
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