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
  • 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
  1. Heat oven to 450F.
  2. 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.
  3. 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.
  4. When the vegetables are cooked, toss them with the farro, parsley, sage, and brie. Season to taste with salt and black pepper.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/farro-salad-butternut-squash-red-onions-brie.html