Farro Salad with Butternut Squash, Red Onions, and Brie
Earthy flavors and sweet roasted veggies come together in this healthy farro salad with butternut squash, red onion, and brie.
Yield: 6-8 servings
Ingredients
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
Instructions
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.