About recipe

Oh, the flavors of fall! This versatile side or main dish features seasonal apples and squash. Our nutrition team, who created this recipe for a recent Farm-to-Fork community nutrition class, loves the variety of textures—crunchy walnuts and apples combined with hearty farro and chewy dried cranberries. The farro and toasted walnuts lend a warm, nutty flavor while adding protein and fiber. Feel free to swap the farro for quinoa or brown rice.

Ingredients (serves 8)

Salad:

• 1 small red onion, diced
• 1 (2 pound) butternut squash, peeled, seeded and cut into 1/4 inch chunks
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups farro (regular or quick-cooking)
• 1/4 cup dried cranberries
• 1 small apple, cored, diced into 1/4 inch pieces
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup parsley, chopped

Dressing:

• 3 tsbp. olive oil
• 1 1/2 tsbp. apple cider vinegar
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preparation

1. Preheat oven to 400°F. Place butternut squash and red onion on a baking sheet and toss with olive oil, salt and pepper. Roast for 20 minutes or until tender.
2. While butternut squash roasts, cook farro according to package directions. Drain if any excess water remains.
3. Prepare dressing in a large bowl: whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper.
4. Combine warm farro with the dressing and toss together in a large bowl. Add roasted squash and onions, dried cranberries, apple, walnuts, and parsley.
5. Serve room temperature or cold.