Paprika Butternut Squash salad with Farro, Caramelized Onions, Spinach + Cranberries

Farro might just be my new favorite grain. It’s full of fiber and wholesome. I teamed it up with some paprika butternut squash, sweet caramelized onions, a handful of spinach and cranberries to make this filling salad. Perfect for lunch or dinner.

Cook time: 45 mins
Serves: 4

Can be served hot or cold.

Ingredients:

1 cup farro
2 small cube vegetable stock
½ onion
½ butternut squash
1 tbsp paprika
2 tbsp dried cranberries
2 handfuls baby spinach
1 tbsp walnuts
1 1/2 tbsp olive oil
1 tbsp cilantro
1 tsp salt
1 tsp ground pepper

Prep Veggies

·       Preheat oven to 400 degrees F

·       Medium dice butternut squash into 1/2 inch pieces – or buy in a pack precut

·       Cut ends off onion, half lengthwise (save ½ for another time),  remove skin and finely dice into ½ inch pieces

·       chop walnuts and cilantro, set aside

Cook Farro

·       Bring 3 cups of water to a vigorous boil in a pot. Add the vegetable stock cube and stir to dissolve

·       Rinse farro under cold water in a sieve.

·       Add farro to pot with boiling water. Cover with a lid and turn the temperature down to a low-medium heat for 20-25 mins or until all the water is absorbed.

Season Veggies

·       Place butternut squash into a medium bowl. Drizzle with olive oil. Season with ground pepper, salt, and 2 tbsp paprika. Stir to evenly coat.

Roast Veggies

·       Spread butternut squash out on one side of a foil-lined baking sheet. Roast 20 minutes, or until butternut squash is fork tender

·  Halfway through cooking (10 mins), remove the butternut squash from the oven and add the chopped onions to the other side of the baking tray, add an additional drizzle of olive oil. Continue to roast for 10 mins

Combine Ingredients

·       Combine roasted butternut squash, onions and cooked farro in a large bowl. Add the spinach leaves and mix until they wilt.  If you prefer your salad cold, leave bowl in the fridge for 20 minutes covered.

·       Add dried cranberries, and chopped walnuts (optional)

·       Garnish with cilantro

Enjoy!

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