Farro with California Prunes, Butternut Squash & Pecans
Enjoy all of your favorite fall flavors in this delectable Farro with Prunes, Butternut Squash & Pecans recipe from Jackie Newgent, RDN, CDN.
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Ingredients
- 3 TBSP apple cider vinegar
- ¼ cup extra-virgin olive oil (divided)
- 1½ tsp sea salt (divided)
- 1½ cups uncooked farro or whole grain of choice*
- 10 California Prunes (thinly sliced (3 ounces/85g))
- 4 cups butternut squash cubes (about ½-inch (about 1mm))
- 3 scallions (thinly sliced, green and white parts separated)
- ½ cup packed thinly sliced fresh basil
- ¼ cup packed chopped fresh flat-leaf parsley
- 1/3 cup pecan pieces or pine nuts (toasted)
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