Farro Salad with Butternut Squash, Brussels Sprouts and Leeks (warm)

By á-29897

Ingredients

• For the Salad
• 4 cups butternut squash, peeled and cubed
• 1 leek, bottom white portion thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. allspice
• 1 cup pearled farro
• 2 cups water
• 1 1/2 cups brussels spouts, thinly sliced
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons hazelnuts, chopped
• For the Dressing
• 1/4 cup fresh squeezed lemon juice
• 3 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 1/2 tsp. sugar
• 1/4 tsp. salt

Details

Servings 6
Adapted from floatingkitchen.net

Preparation

Step 1

1.Pre-heat your oven to 425 degrees. Toss the butternut squash, sliced leeks, minced garlic, olive oil, salt, pepper and allspice together in a large bowl. Spread everything out on a large rimmed baking sheet and roast in your pre-heated oven for 20-25 minutes, stirring once halfway through the cooking time. Remove from the oven and set aside to cool slightly.
2.While the squash is roasting, cook the farro. Bring the farro and the water to a boil in a heavy bottom saucepan. Then reduce the heat to maintain a simmer and cook, covered, about 25-30 minutes, or until all the water has been absorbed. Remove from the heat and set aside to cool slightly. Note: if you have whole farro instead of pearled farro, this will require an overnight soak and a longer cooking time. Follow the package instructions.
3.Make the dressing. Mix together all of the ingredients for the dressing until smooth. I like to put everything in a small mason jar and shake it up (tahini can be tricky to dissolve sometimes, but this way makes it much easier).
4.Add the roasted squash, cooked farro, shredded brussels sprouts, cilantro and dressing (start with about half of the dressing, adding more to suit your taste preferences) to a large bowl. Toss gently to until everything is well coated. Transfer the salad to serving plates and top with some of the chopped hazelnuts. Serve immediately.
5.The salad can be stored in the refrigerator in an airtight container for 1-2 days. The leftovers are delicious cold, but I particularly like to enjoy this salad slightly warm. If you do too, then briefly microwave the leftovers to warm them through before eating.

Notes


1. You could certainly replace the farro with wheatberries (follow the cooking instructions on the package).