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Farro Butternut Squash Salad

Farro Butternut Squash Salad
Savor the autumn flavors of butternut squash, cranberries and maple syrup in this hearty salad.
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  1. 1 lb. Farro
  2. 1 Butternut Squash (about 2 lbs.), peeled, deseeded, 1/2 inch dice
  3. 1/2 bunch Thyme, finely chopped
  4. 1 cup Sweetened Dried Cranberries
  5. 1/2 bunch Kale, roughly chopped
  6. 1/4 cup Maple Syrup
  7. 1/2 cup Balsamic Vinegar
  8. 1/4 cup Extra Virgin Olive Oil
  9. Salt/Pepper to taste
  1. Bring a pot of water to boil and add the Farro. Let the Farro simmer for about 20 minutes until done. Strain and rinse with cool water.
  2. Place diced butternut squash on a baking tray and drizzle with olive oil, salt, and pepper. Bake at 350 for 30-40 minutes or until the butternut squash pieces are soft.
  3. In a large bowl combine the farro, butternut squash, thyme, cranberries, and kale. In a small bowl whisk the maple syrup, balsamic vinegar, and extra virgin olive oil together. Add it to the Farro and toss together.
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