Butternut Squash Farro Salad
with Lime Shallot Dressing
By far, my new FAVORITE salad. This is straight up delicious . I just can’t get over these flavors.
Roasted and smoky squash with crispy garbanzo beans. Fresh cilantro, lime and shallots are amazing with crunchy farro and pomegranate seeds.
Toss it all with arugula and serving extra dressing on the side. Pair it with grilled chicken or roasted salmon. Keep it vegetarian – it’s all good.
I made this on a complete whim and a hungry stomach. Roasted vegetables and farro – is a great combination.
Here are more salad recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Smoky Butternut Squash + Farro Salad with Lime Shallot Dressing
- Total Time: 30 minutes
- Yield: 4-6 1x
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.
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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
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
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