Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola

Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola – this colorful salad is full of flavor and so easy to prepare, perfect for a dinner party or a healthy lunch.

I love farro, it is a protein-rich grain with a wonderful nutty flavor and a nice chewy texture. It is very versatile and can be used in a variety of preparations including soups and salads.

A couple of weeks ago, I shared my recipe for Quinoa with Pomegranate, Pistachios and Feta, I really love the combination of pomegranate with the nutty quinoa and thought that pomegranate would also go well in a farro salad and that certainly is the case.

This Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola has a wonderful combination of flavors, textures and colors. It is also rich in protein and fiber, Vitamins A and C and antioxidants.

This delicious Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola is so easy to make and can be prepared in about 30 minutes, with the help of a couple of shortcuts. I used quick cook farro and a package of peeled and cut butternut squash, both of which I picked up at my local Trader Joe’s. (I also already had on hand pomegranate arils which I had removed from a pomegranate, you can also purchase a package of pomegranate arils at Trader Joe’s.)

While the butternut squash and red onion are roasting in the oven, I prepared the farro and an orange vinaigrette. Once the farro was cooked and drained, I added it to my dressing, along with some fresh parsley and the roasted butternut squash and red onion and tossed to combine.

I like to serve this salad on a bed of baby green lettuces. I mounded the lettuce on a serving platter (you can also use individual plates) and topped it with my farro and squash mixture. I then topped the salad with some pomegranate arils and gorgonzola cheese crumbles.

The resulting Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola is so delicious and full of flavor. The farro provides a nice nutty chewiness which goes so well with the sweet and savory combination of roasted butternut squash and red onion. Pomegranate arils give the salad a nice tangy crunch and gorgonzola provides a creamy, cheesy bite; the orange vinaigrette and parsley provide brightness and freshness.

This flavorful Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola can be served warm, at room tempature or chilled. This colorful salad would be perfect for a dinner party, it can be prepared before guests arrive and will hold up well and look beautiful on the table or buffet.

This delicious salad would also be great for potluck or brunch party, it also wonderful for a healthy lunch, which is how I’ve been enjoying it this week.

Do you have a favorite preparation for farro? Please let me know in the comments below!

Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Yield: 6 servings

Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola

Farro Salad with Roasted Squash, Pomegranate and Gorgonzola - this colorful salad is full of flavor and so easy to prepare, perfect for a dinner party or a healthy lunch.

Ingredients

20 oz (3-4 cups) butternut squash, cut into ~ ½ inch x 1-inch chunks
1 cup red onion, cut into ~ 1-inch x 2-inch pieces
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper
1 ½ cups farro
2 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed orange juice (from about ½ orange)
zest from 1 orange (about ½ teaspoon)
¼ cup chopped fresh parsley
salt and freshly ground pepper to taste
½ cup pomegranate arils
¼ cup gorgonzola cheese, crumbled
3 cups mixed baby lettuces, for serving

Instructions

Preheat oven to 400°F.
Toss the butternut squash and red onion with 1 tablespoon olive oil on a baking sheet. Spread evenly on baking sheet and season with salt and pepper. Roast in preheated oven, stirring occasionally, until squash is tender and onion begins to caramelize, about 20-25 minutes.
While the squash and onions are roasting, prepare the farro according to package directions (see notes).
While farro is cooking, prepare the orange vinaigrette. Add 2 tablespoons olive oil, orange juice and zest to a large mixing and bowl and whisk to form a dressing.
Once farro is cooked and drained, immediately add it to the mixing bowl and toss with dressing to combine.
Add parsley and roasted squash and onions to mixing bowl and gently toss to combine. Season with additional salt and freshly ground pepper to taste.
Mound mixed baby lettuces on a serving platter (or individual plates). Top lettuce with farro and squash mixture.
Top farro salad with pomegranate arils and gorgonzola cheese.
Serve immediately, at room temperature or chilled.

Notes

I used quick cook farro, purchased at Trader Joe’s, which only takes about 10 minutes to cook. There are different types of farro with different cooking times, some require presoaking, so be sure to follow the package directions.

You can purchase packaged pomegranate arils at Trader Joe’s (in the refrigerated produce section) or you can remove the arils from a pomegranate (which is what I did). One pomegranate will yield about ¾ – 1 cup of pomegranate arils.

To easily remove arils from a pomegranate, use a knife to score four lines from top to bottom to quarter the pomegranate. Fill a large bowl with cool water. Submerge the scored pomegranate in the water and using hands, break into quarters. Use fingers to separate the arils from the membrane. The arils will sink to the bottom and the membrane will float to the top. Discard membrane, remove arils from water and drain.

http://joylovefood.com/farro-salad-with-roasted-squash-pomegranate-and-gorgonzola/

Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola

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