Farro Salad

Farro Salad
Staff Writer

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For a dish rich in whole grains, try this warm farro salad with tender butternut squash.

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Directions

Preheat the oven to 425 degrees.

Toss the butternut squash in olive oil, salt, and pepper. Spread it out evenly on a baking sheet and bake for 15 minutes. Meanwhile, toss the red onion with olive oil, salt, and pepper. When the squash has cooked for 15 minutes, add the onions to the baking sheet and bake for 10 minutes.

Place the farro in a medium saucepan and fill with enough water to cover by 1 inch. Add the red pepper flakes, bay leaf, and a pinch of salt. Bring to a boil over high-heat and reduce heat to medium-low and let simmer uncovered until tender, about 25 minutes. Drain the farro and remove the bay leaf.

Toss the cooked farro with the squash and onions. Add in 1 tablespoon of olive oil, lemon juice, parsley, cheese, and toss to combine. Serve immediately.

Nutrition

Calories per serving:

110 kcal

Daily value:

6%

Servings:

4
  • Carbohydrate, by difference 9 g
  • Protein 5 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 94 IU
  • Vitamin A, RAE 21 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 2 IU
  • Vitamin K (phylloquinone) 3 µg
  • Ash 2 g
  • Calcium, Ca 139 mg
  • Carotene, beta 16 µg
  • Cholesterol 18 mg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 5 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Folate, DFE 17 µg
  • Folate, food 17 µg
  • Folate, total 17 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 10 µg
  • Magnesium, Mg 14 mg
  • Niacin 1 mg
  • Phosphorus, P 118 mg
  • Phytosterols 8 mg
  • Potassium, K 75 mg
  • Proline 1 g
  • Retinol 19 µg
  • Selenium, Se 2 µg
  • Sodium, Na 401 mg
  • Sugars, total 2 g
  • Water 55 g
  • Zinc, Zn 1 mg
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