Inside the Rustic Kitchen · by Emily★ 5.0 (1)
Farro and Butternut Squash Salad
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 15%
CARBS 38G42% OF CAL
6G FIBER1G ADDED6G INTRINSIC25G OTHER7G TOTAL SUGAR
FAT 22G55% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm farro salad with roasted butternut squash, zucchini, and red onion, topped with gorgonzola cheese and hazelnuts in a light vinaigrette. Hearty yet fresh, perfect for fall meals.
mainmediterraneansalad🍲 stockpot🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 and 1/4 cup (210g) farro ((can also use barley))
- 1/2 medium butternut squash ((500g))
- 2 zucchini
- 1 red onion
- 2 large handfuls baby spinach
- Gorgonzola Picante (for topping)
- Hazelnuts (roughly chopped (for topping))
- olive oil
- Salt
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- 4 tablespoons extra virgin olive oil
- 1 squeeze lemon juice
- salt and pepper
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 15%
CARBS 38G42% OF CAL
6G FIBER1G ADDED6G INTRINSIC25G OTHER7G TOTAL SUGAR
FAT 22G55% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 742mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.