Earthy flavors and sweet roasted veggies come together in this healthy farro salad with butternut squash, red onion, and brie.
If you had seen me the week leading up to the wedding, you would have been shocked and appalled that the.boy showed up to the altar at all.
Knee-deep in the throes of apple butter despair, I’m pretty sure I forgot to shower for three days straight, lived in pajama pants (and not even the cute kind), and declared myself “too tired” for any sort of “physical exertion”, recreational or otherwise.
Then, out of the abyss, came this farro salad. And I can truly say that it saved my life.
I mean, just look at those ombre carrots and try to tell me they don’t make you feel like you can conquer the world.
You know I’m right.
Mostly, though, just knowing that I had this in the fridge and could sneak spoonfuls during a random two minutes of downtime is what did it for me.
Chewy but tender farro.
Sweet roasted butternut and carrot cubes.
Chunks of melty brie.
Hang onto these for dear life and I promise you can make it through the most troubled of waters, but especially the thick cinnamon apple pre-wedding jitters kind.
This recipe was actually originally characterized as a stuffing, which just baffles me.
I mean, I suppose it could be shoved into the cavity of a bird but WHERE ARE THE BIG SOGGY BREAD CUBES?! And, WHY?!
Case in point.
No, this is definitely a salad and a fairly healthy one at that. Oodles of roasted veggies, warm fall flavors, and a touch of brie that I added in for good measure and cheese endorphins and all that jazz.
- 4 cups water
- 2 cups farro
- 2 tbsp olive oil
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch dice
- 1 medium red onion, diced
- 6 medium carrots, peeled and cut into ½-inch dice
- ¾ cup chopped parsley
- 1 tbsp minced fresh sage
- 1¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 10 oz brie, cut into ½-inch dice
- Heat oven to 450F.
- In a large pot, bring the water and farro to a boil. Add in a pinch of salt and reduce the heat to a simmer. Cook, covered, for 25 minutes, or until farro is tender. Drain any excess water and put farro in a large bowl.
- Meanwhile, in a large bowl, toss together the olive oil, butternut squash, red onion, and carrots. Season to taste with salt and black pepper. Spread out on a parchment-lined baking sheet and roast for 30-40 minutes, or until tender.
- When the vegetables are cooked, toss them with the farro, parsley, sage, and brie. Season to taste with salt and black pepper.
For more hearty grain salads, check out these:
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