In the summer, I love fresh salads with crisp greens and light dressing. However, as soon as the seasons start to change, I instantly crave warm dishes with savoury ingredients and wholesome flavours. So, to try to sneak salads back into my diet I make grain bowls and try to convince myself they are salads!
In this grain bowl, I combine some of my favourite ingredients to make a warming and hearty (but not too stodgy) salad that is perfect for any lunch or side dish.
In this recipe I combine:
- farro: I love farro for its nuttiness and slightly chewy texture but you could sub any grain of choice. It is considered an ancient grain and “emmer” which is more exotic than other grains in the family boasting various heath benefits. Nutritiously speaking, farro has it all. It is an excellent source of protein, fibre and nutrients like magnesium, zinc and some B vitamins. It’s a much healthier alternative to white rice or other refined grains.
- butternut squash: A winter vegetabe favourite – warm, tender and delicious.
- toasted pecans and pumpkin seeds: A complement to the other flavours adding butteriness and nuttiness to the mix.
- dried cranberries: A sweet and chewy addition to the savoury dish.
- apple cider vinagarette: To balance out the flavours, this dressing adds a bit of accidity and spice from the cinnamon and dijon mustard.
warm winter farro & butternut squash salad
A warm, nutritcious and hearty winter salad of farro, butternut squash, cranberries and toasted pumpkin seeds and pecans.
Ingredients
salad
- 1 medium butternut squash approximately 700 grams, cubed
- 280 grams farro dried and rinsed
- 1 litre of water
- 1 vegetable stock cube
- 75 grams pecan pieces
- 20 grams pumpkin seeds
- 50 grams dried cranberries
apple cider vinagriette
- 30 ml apple cider vinegar
- 30 ml extra virgin olive oil
- 1 teaspoon honey
- 5 grams garlic minced
- ¼ teaspoon Dijon mustard
- ¼ teaspoon cinnamon
- salt and pepper to taste
Instructions
- Preheat the oven to 210 °C (410 °F). Place the butternut on a baking sheet and drizzle with the olive oil and season with salt and pepper.
- Once preheated,roast the squash for 30 minutes, or until slightly browned and fork tender.
- While the squash is roasting, make the farro by rinsing and then placing in a pot with one litre water and bring to a boil in a large pot. Once boiling, lower the heat down to a simmer for twenty to thirty minutes until all liquid has boiled off and farro is tender (it will still be chewier thna most other grains).
- To toast the pecans and pumpkin seeds, heat the pecans in a nonstick skillet over medium heat and cook for five to seven minutes until starting to pop and brown slightly. Turn off the heat immediately after getting slightly brown as it will continue to toast after the heat is off.
- Toss the butternut squash cubes, dried cranberries, pecans and pumpkin seeds into the farro and mix until combined.
- To create the vinaigrette, combine al ingredients in a small bowl and then pour over the salad and mix to cobine.
- Serve warm.
Nutrition
Calories: 606kcalCarbohydrates: 92gProtein: 12gFat: 25gSaturated Fat: 3gSodium: 189mgPotassium: 973mgFiber: 18gSugar: 15gVitamin A: 19947IUVitamin C: 40mgCalcium: 123mgIron: 4mg
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