Farro, Butternut Squash and Red Onion Salad
This delicious salad is bursting with fall flavors and textures, featuring crunchy cranberries and fresh herbs.
Ingredients
- 2 cups (350 g) farro, cooked, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ (125 g) large red onion, thinly sliced
- 1 cup (100 g) fresh cranberries, or frozen thawed
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed, about 1 bunch
- 1½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Combine all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- Such a deliciously nutrient dense dish thanks to the farro, squash, cranberries, and pecans.
- Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10-15 minutes.
- If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.
- Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. The pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
Ingredients
- 2 cups (350 g) farro, cooked, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ (125 g) large red onion, thinly sliced
- 1 cup (100 g) fresh cranberries, or frozen thawed
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed, about 1 bunch
- 1½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Combine all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- Such a deliciously nutrient dense dish thanks to the farro, squash, cranberries, and pecans.
- Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10-15 minutes.
- If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.
- Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. The pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
Ingredients
- 2 cups (350 g) farro, cooked, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ (125 g) large red onion, thinly sliced
- 1 cup (100 g) fresh cranberries, or frozen thawed
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed, about 1 bunch
- 1½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Combine all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- Such a deliciously nutrient dense dish thanks to the farro, squash, cranberries, and pecans.
- Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10-15 minutes.
- If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.
- Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. The pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
