Every once in a while I post a recipe that I've been waiting to try for ages, and this is one of those. I first bookmarked it in late 2014, and I've kept it on my must-try list since. I'm not sure why it took me so long to make it, except I'd never cooked with farro before. (For the record, it's super-easy.)
I finally made the salad this week, and it was more than worth the wait. The original recipe called for brie, which would also be nice, but I loved the way the gruyere stood up to the other strong flavours. If you don't have farro in your cupboard, barley would be a nice substitute. And feel free to use whatever combination of roasted vegetables you like best. In other words, this is a really easy recipe to play around with - but next time I make it, I won't change a thing.
Farro Salad with Butternut Squash, Red Onion and Gruyere
(adapted from Eats Well With Others)
Ingredients
3 cups water
1 cup farro, rinsed (note: barley would also be nice)
2 Tbsp olive oil
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice
1 medium red onion, diced
6 medium carrots, peeled and cut into 1/2-inch dice
1 Tbsp minced fresh sage
3/4 cup diced gruyere
salt and pepper to taste
Instructions
Heat oven to 425 degrees. In a large bowl, toss together the olive oil, butternut squash, red onion and carrots. Season to taste with salt. Spread onto a parchment-lined baking sheet and roast for 30 minutes, or until tender.
In the meantime, bring water and farro to a boil. Add a pinch of salt and reduce heat to a simmer. Cook, covered, for 25 - 30 minutes or until farro is cooked. Drain excess water.
When the vegetables are roasted, toss them with the farro, sage and gruyere. Season to taste with salt and fresh pepper.
19 comments:
I can't believe you remembered to even try it. I've really been getting into eating more butternut squash so this sounds good for that alone.
I love farro, but it isn't something I always have on hand. This fabulous salad is a wonderful excuse to pick up some more!
I've never tried farro but this sounds yummy. I adore roasted veggies so this works!
This looks lovely. I've used farro in a number of salads and stews and it is delicious. I'd like to try this as well. Thanks for sharing!
Amalia
xo
It looks filling and delicious!
I love nutty farro. This looks delicious; it's just the kind of grain salad I love to load up on!
I've made this before, and it really is fantastic.
I've not tried cooking with farro before and I really should. This sounds great and I love all the colours.
i'm on a real farro kick and think this sounds awesome! i would prefer gruyere over brie, i think, but i honestly don't think you could go wrong with this combination of ingredients! glad you made it...and shared the recipe. :)
Hi Beth, oh I love Joanne's recipes, this looks delicious, fantastic combo.
Farro is good! Although not that common of an ingredient in my kitchen. Odd, since it really is good stuff! As this this recipe -- really nice. Thanks!
I definitely prefer gruyere than brie! The salad looks perfect!
Other than the squash, I think it sounds delicious. But none of the kids would eat it, guaranteed. Getting them to try quinoa was a miracle. =)
I love when I finally try a recipe I have been dying to check out and it is amazing!
This sounds delicious! Glad you finally got to try out the recipe and the changes you made sound like they worked very well. Thanks for sharing!
~Jess
I love grain recipes like this…sometimes we get in a rut with our side dishes. The farro sounds delicious.
I have never tasted farro either, I have to search for it, they might have it in the Turkish store. I would love to try this recipe, I make something a bit similar with spelt berries sometimes, delicious too.
I need to work more with grains like farro and barley. Love that this has the squash and carrots for an extra health boost!
I've never tried farro either, Beth and I'm not ever sure they carry it at my regular market! I'll have to take a closer look next shopping trip. This dish looks really good!
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