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Roasted Butternut Squash Fennel/Farro Salad

A warm grain salad of roasted butternut squash and fennel tossed with thyme-cooked farro, dried cranberries, and a mustard-sage vinaigrette. It keeps well and eats as a hearty side or a light lunch.

salad · vegan

Ingredients

  • 3 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup butternut squash, cut into 1/2" cubes
  • ½ cup farro
  • ½ teaspoon dried thyme
  • 1 cup water
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • ⅛ teaspoon dried sage
  • ¼ cup dried cranberries
  • ½ bulb fennel, quartered, 1/4" slices

Method

  1. Preheat oven 400°.
  2. Toss squash & fennel each in sep bowl with 1/2 teaspn oil, season w/ salt & pep.
  3. Roast on lined baking sheets for (30 mins squash) (40 min fennel).
  4. Heat teaspn of olive oil over med heat in small pot. Add farro, thyme stirring occasionally until almost translucent about 5 mins.
  5. Add water bring to boil - reduce ht to low simmer until all liquid is absorbed (20 mins).
  6. Whisk together remaining olive oil, Dijon mustard, vinegar, sage. Set aside.
  7. Combine - dressing, farro, squash, fennel & cran.