Butternut Squash Farro Salad Recipe

Farro: A nutty, chewy grain that serves as the base of the salad.

Butternut squash: A sweet, orange-fleshed squash that adds a creamy texture and flavor.

Olive oil: Used for roasting the squash and in the dressing.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Baby spinach: Fresh greens that add a leafy texture and nutrients.

Feta cheese: Crumbled cheese that adds a tangy, creamy element.

Walnuts: Chopped nuts that add a crunchy texture and nutty flavor.

Balsamic vinegar: Provides a tangy, sweet component to the dressing.

Honey: Adds sweetness to balance the acidity of the vinegar.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. Spread them out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelized exterior. For added flavor, consider sprinkling a pinch of cinnamon or nutmeg on the squash before roasting.

• farro - Substitute with quinoa: Quinoa is a high-protein grain that cooks faster and has a similar nutty flavor.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point for roasting.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• baby spinach - Substitute with arugula: Arugula offers a peppery taste that can add more complexity to the salad.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar creamy texture and tangy flavor.

• walnuts - Substitute with pecans: Pecans have a similar crunch and slightly sweet flavor that complements the salad.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tanginess.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• Allow the butternut squash farro salad to cool completely before storing. This helps maintain the texture and prevents condensation from making the salad soggy.
• Transfer the salad to an airtight container. If you plan to consume it within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the salad. Place it in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing helps retain the flavors and textures of the baby spinach, feta cheese, and walnuts.
• If you prefer to enjoy the salad warm, reheat it gently in a microwave or on the stovetop. Add a splash of olive oil or a bit more balsamic vinegar to refresh the flavors.
• To keep the spinach crisp, consider adding it fresh after reheating the rest of the salad. This way, the greens won't wilt during storage or reheating.
• For a quick meal prep, portion the salad into individual servings before storing. This makes it easy to grab a ready-to-eat meal or snack on the go.
• If you notice any changes in texture or flavor after freezing, consider using the thawed salad as a filling for wraps or as a topping for soups and stews.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the butternut squash farro salad evenly on a baking sheet. Cover with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture of the roasted butternut squash and keeps the walnuts crunchy.

• Stovetop Method: Place the salad in a large skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Stir occasionally and heat for about 5-7 minutes until everything is warmed through. This method allows you to control the heat and avoid overcooking the baby spinach.

• Microwave Method: Transfer the salad to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as the feta cheese can become too soft and the spinach may wilt excessively.

• Steam Method: Place the salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil. Steam for about 5-7 minutes until warmed through. This gentle method helps preserve the flavors and textures of the farro and butternut squash.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the salad in the air fryer basket, ensuring it's spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through. This method can help revive the crispiness of the walnuts and the roasted edges of the butternut squash.

• Oven: Used to roast the butternut squash to bring out its natural sweetness and tenderness.

• Baking sheet: Provides a flat surface for roasting the cubed butternut squash evenly.

• Mixing bowl: Essential for combining the cooked farro, roasted butternut squash, baby spinach, feta cheese, and chopped walnuts.

• Small bowl: Used for whisking together the olive oil, balsamic vinegar, and honey to create the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients to ensure they are well combined.

• Knife: Necessary for peeling and cubing the butternut squash, as well as chopping the walnuts.

• Cutting board: Provides a safe and stable surface for cutting the butternut squash and walnuts.

• Measuring cups: Used to measure out the farro, olive oil, balsamic vinegar, honey, and other ingredients accurately.

• Pot: Needed to cook the farro according to the package instructions.

• Colander: Useful for draining the cooked farro before adding it to the salad.

• Serving spoon: Helps to mix and serve the salad, ensuring all ingredients are well distributed.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly assemble the salad when needed.

Batch cook farro: Cook a larger batch of farro and freeze portions. This saves time for future recipes.

Use pre-washed spinach: Buy pre-washed baby spinach to cut down on prep time.

Pre-chop walnuts: Chop walnuts in bulk and store them in an airtight container for quick use.

Make dressing ahead: Mix the dressing ingredients in advance and refrigerate. Shake well before using.