Butternut Squash-Farro Salad

Butternut Squash-Farro Salad This Butternut Squash and Farro Salad is colorful and delicious.

Butternut Squash-Farro Salad
Makes 8 to 10 servings
  • 1 cup water
  • 1½ teaspoons kosher salt, divided
  • ½ cup farro
  • 4 cups diced butternut squash
  • 2½ tablespoons olive oil, divided
  • ½ teaspoon ground black pepper
  • 1 (5-ounce) bag fresh baby arugula
  • ½ cup diced red onion, rinsed
  • ½ cup crumbled blue cheese
  • ½ cup pomegranate arils
  • 1 lemon, juiced
  1. Preheat oven to 400°. Spray a large rimmed baking sheet with cooking spray.
  2. In a medium saucepan, bring 1 cup water and ½ teaspoon salt to a boil over medium-high heat. Add farro; cover and reduce heat to medium-low. Simmer until all water is absorbed, 20 to 25 minutes. Let cool to room temperature.
  3. In a large bowl, stir together butternut squash, 1½ tablespoons oil, ¾ teaspoon salt, and pepper. Spread in an even layer on prepared pan.
  4. Bake until tender, 10 to 15 minutes. Let cool to room temperature.
  5. In a large bowl, stir together squash, farro, arugula, onion, blue cheese, pomegranate arils, lemon juice, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt. Serve immediately.

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