Farro Salad with Roasted Squash, Spinach, and Goat Cheese

1 1/2 c. farro or barley
4 c. water or vegetable, chicken, or beef broth
2 large delicata squash, seeded and cut into 1/2 inch pieces (skin is edible)
2 tsp. chopped parsley
2 tsp. chopped basil
2 tsp. chopped dill
1 - 4 oz. bag baby spinach or arugula
1/2 c. dried cranberries, cherries, or raisins
1/2 c. roasted pumpkin or squash seeds
4 oz. goat cheese
Roasted Pumpkin Seed Oil
sea salt and black pepper, to taste
Traditional Balsamic or Cranberry Pear White Balsamic (or your choice of flavored balsamic)

Preheat oven to 375F. Rinse the farro in water and drain. Add it to the water or stock in a medium saucepan. Bring to a boil and simmer for 25 minutes until cooked but firm; there should be a small amount of water/broth in the pan. Let sit while you prepare the squash - this will soften the farro and absorb remaining water/broth. While the farro is cooking, toss the squash with 1 tablespoon Roasted Pumpkin Seed Oil and spread in a roasting pan or sheet pan in a single layer. Roast in oven for 15-20 minutes or until cooked but still firm. Remove from the oven and let it cool. Toss the farro with Roasted Pumpkin Seed Oil and fresh herbs. Season with sea salt and pepper. Plate the salad with a bed of the greens, then farro, then layer of roasted squash. Garnish with goat cheese, dried cranberries, and roasted pumpkin seeds. Drizzle with more Roasted Pumpkin Seed Oil and vinegar of your choice, then sprinkle with sea salt and pepper.

Print Friendly and PDF