Warm Butternut Squash Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm grain salad of farro with roasted butternut squash, almonds, and dried cranberries dressed in a maple-Dijon vinaigrette. Hearty and flavorful, it works as a lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked farro
- 1 lb cubed uncooked butternut squash ((cut into ½” cubes))
- 5 teaspoons olive oil (divided)
- ¾ teaspoon salt (divided (plus more for sprinkling to taste))
- ¼ teaspoon black pepper (divided)
- ¼ teaspoon ground thyme (divided)
- ⅓ cup chopped onion
- 1 clove garlic (minced)
- ¼ cup sliced almonds
- ¼ cup sweetened dried cranberries
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard ((or your favorite mustard))
- 1 tablespoon maple syrup
- 1 cup fresh arugula leaves
- 1 tablespoon chopped fresh parsley
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
- 20m
- Cook
- 35m
- Sodium
- 396mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 59mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.