Roasted Squash Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty plant-based salad featuring roasted squash, chewy farro, crunchy walnuts, and tart cranberries, dressed with tahini vinaigrette. Excellent for holiday meals or year-round lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 acorn squash (seeds removed and sliced into wedges)
- 1 cup uncooked farro
- 1 cup pomegranate arils or dried cranberries
- 2 medium-sized apples (diced or sliced into very thin wedges)
- mixed salad greens (a few handfuls per salad)
- 4 tbsp pecans or walnuts
- 5 tbsp tahini (75 g)
- 3 tbsp water (plus more to reach desired consistency)
- 3 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp maple syrup (optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 38mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 713mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 38MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.