Zapappy

Name: Roasted Squash & Farro Salad
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: Mediterranean Inspired
Ingredients: 1 medium delicata squash, seeded and sliced; 2 tablespoons (30 ml) olive oil; 3/4 teaspoon fine sea salt, divided; 1 cup (200 g) pearled farro; 3 cups (710 ml) water; 3 cups (90 g) baby arugula; 1/3 cup (50 g) pitted dates, chopped, pitted and chopped; 1/3 cup (45 g) toasted pepitas; 3 ounces (85 g) feta, crumbled; 3 tablespoons (45 ml) extra-virgin olive oil; 2 tablespoons (30 ml) apple cider vinegar; 2 teaspoons (10 g) maple syrup; 1 teaspoon Dijon mustard; Black pepper

Cooking

Zapappy

Cooking

Mediterranean Inspired

Roasted Squash & Farro Salad

Caramelized squash and chewy farro become a substantial cool-weather salad with arugula, dates, pepitas, feta, and cider-maple vinaigrette.

6 servings · 20 minutes prep · 30 minutes cook

Ingredients

1 medium delicata squash, seeded and sliced
2 tablespoons (30 ml) olive oil
3/4 teaspoon fine sea salt, divided
1 cup (200 g) pearled farro
3 cups (710 ml) water
3 cups (90 g) baby arugula
1/3 cup (50 g) pitted dates, chopped, pitted and chopped
1/3 cup (45 g) toasted pepitas
3 ounces (85 g) feta, crumbled
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 ml) apple cider vinegar
2 teaspoons (10 g) maple syrup
1 teaspoon Dijon mustard
Black pepper

Directions

Method

Heat oven to 425°F (220°C). Toss squash with 2 tablespoons oil and 1/4 teaspoon salt; roast 25 to 30 minutes, turning once.
Simmer farro in water with 1/4 teaspoon salt until tender, 20 to 30 minutes; drain and cool 10 minutes.
Whisk remaining oil, vinegar, maple, Dijon, remaining salt, and pepper. Toss warm farro with half. Add squash, arugula, dates, pepitas, feta, and remaining dressing.