Description
Such a good grain salad – with unexpected flavors. The dressing is so good.
Ingredients
Scale
- 1 small-medium butternut squash, peeled and cubed into small pieces
- 1 tablespoon coconut oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 can garbanzo beans, drained
- 1 handful of fresh cilantro, chopped
- 1/2 cup farro
- 1/3 cup pomegranate seeds
- 2–3 cups fresh arugula
Lime Shallot Dressing
- 1 medium shallot, minced
- 1/3 cup high quality olive oil
- 1/2 lime juice and zest
- 2 teaspoons apple cider vinegar
- pinch of each salt and pepper
Mix all the dressing ingredients together. Set aside until needed.
Instructions
- Preheat your oven to 425F. Place the squash, oil, smoked paprika, garlic powder and a pinch of each salt and pepper on a baking sheet tray. Toss to combine everything. Roast for 8 minutes. Remove and stir in the garbanzo beans. Roast for another 4 minutes and remove from the oven. Let cool.
- Meanwhile, bring 2 cups of water to a boil in a small saucepot. Add in the farro. Simmer for 8 minutes or until the farro is cooked but still has a bite to it. Drain the remaining water and let cool slightly.
- When everything is room temperature, mix the cilantro, farro and pomegranate seeds with the squash and garbanzo beans.
- Serve with the arugula and drizzle with dressing.
- Prep Time: 5
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: salad