Butternut Squash and Farro Salad
Helloooo healthy! This vegan Butternut Squash and Farro Salad is everything we love about a weekday lunch! This salad is packed with greens and grains - farro (a grain similar to barley) and arugula...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Skillet
- Stove
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- Salad:
- 3 cups (454g) raw butternut squash (peeled and diced into ½-inch pieces)
- 1 cup (210g) thinly sliced red onion (about ½ medium onion)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or rosemary
- 2 ½ cups (250g) cooked farro (we used quick cooking)
- 3 cups (60g) arugula or baby spinach
- ¼ cup (30g) raw pumpkin seeds (pepitas)
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