Farro Salad

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Delicious whole grain salad made with farro, roasted butternut squash, spinach, and sunflower seeds with a maple vinaigrette.

Course Salad

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 331kcal

Combine all the dressing ingredients into a jar with a lid or a bowl.
½ cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 2 teaspoons Dijon mustard, ⅛ teaspoon salt, ⅛ teaspoon pepper
Place the lid on the jar and shake to combine.

Cook farro according to package directions. Drain and spread on an ungreased baking sheet to cool.
1 cup uncooked farro
Cut roasted butternut squash into smaller, ¼ inch pieces.
1 cup roasted butternut squash
Place cooled farro, butternut squash, bell peppers, spinach, sunflower seeds, and green onions in a bowl.Give the dressing another shake or stir and pour half of it over the salad. Toss everything to combine. If needed, add more dressing.
1 cup spinach, ¼ cup red bell pepper, ¼ cup green onions, 2 tablespoons sunflower seeds, 1 tablespoon fresh parsley, salt and pepper

Cool the farro in a single layer on a baking sheet. This helps cool down the farro quickly and helps prevent the individual grains from sticking to each other.
The farro can be cooked up to five days ahead of time. Store cooled, cooked farro covered in the refrigerator.
If assembling ahead of time, add the sunflower seeds just before serving. This helps preserve some of the crunch of the seeds. Stir before serving. Add more dressing if needed.
Store leftovers covered in the refrigerator for 3-4 days.
Any leftover maple vinaigrette can be used on your favorite salad.

Roasted Butternut Squash