Watch Cooking Channel
  • >
  • Recipes
  • >
  • Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette

Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette

This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.

Recipe courtesy Erin Zircher, The Boarding House, Nantucket, MA

Photo: Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 3 tablespoons brown butter (infused with a cinnamon stick during browning), melted
  • 1 butternut squash, peeled, seeded and diced
  • 2 cups farro
  • Salt
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 3 cups fresh cranberries
  • 2 cups brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 oranges, zested and juiced
  • 1 bunch fresh mint, picked, washed and lightly torn
  • 2 cups fresh arugula
  • 1 cup crumbled French feta
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes.

Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.

Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.

When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 1 reviews

  • on January 21, 2013

    Flag

    Excellent dish ! The farro with the butternut squash and cranberry vinaigrette are delicious on their own but adding the arugula, mint, and feta cheese really sets this dish off! Just the right amount of sweetness with a peppery bite. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How