Farro Bowl with Orange Vinaigrette
Our hearty farro bowl recipe features roasted butternut squash, dried cranberries, creamy goat cheese, and crunchy pine nuts. Topped with a zesty orange vinaigrette, it's the perfect blend of textures and tastes.
Servings: 4 servings
Ingredients
- 4 servings cooked farro (follow package directions)
- 10 ounces frozen butternut squash cubes (or fresh - see notes for cooking instructions)
- 2 to 3 tablespoons olive oil
- 1 tablespoon brown sugar
- Salt and freshly ground black pepper
- 4 tablespoons dried cranberries
- 2 tablespoons pine nuts
- 1 cup crumbled goat cheese
- Salad greens
- 4 Radishes thinly sliced
- 8 Cherry or grape tomatoes halved
- 4 Thin slices of red onion separated into rings
- 1 cup homemade toasted croutons optional (see notes)
For the orange vinaigrette:
- 3 tablespoons orange juice
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/2 clove garlic pressed
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
Cook the butternut squash
- Place a sheet pan in the oven and set it to preheat to 425°F. If the squash cubes are stuck together, break them up and add them to a mixing bowl. Toss with the olive oil, making sure the squash cubes are thoroughly coated.
- Once the oven has preheated, transfer the squash to the hot baking sheet and spread in a single layer, leaving a little space between the cubes to allow for browning.
- Season lightly with salt and pepper and roast for 10 minutes. Remove from the oven, toss with a spatula to ensure even browning, and sprinkle with brown sugar. Continue roasting until the squash is tender and nicely caramelized, 10 to 15 minutes longer. Remove from the oven and set aside.
Prepare the toppings
- While the squash is roasting, finish prepping the toppings. Note: If you're making croutons, save yourself a pan and pop them in the oven before you roast the squash (instructions below).
- Slice the radishes, tomatoes, and red onion, and measure the goat cheese.
- Plump the dried cranberries by soaking them in hot water for 10 minutes. Drain and pat dry before using.
- Toast the pine nuts in a small non-stick pan over medium heat. Shake the pan occasionally to ensure even browning. Watch carefully because pine nuts burn quite easily.
Make the orange vinaigrette
- To make the dressing, whisk the orange juice, rice vinegar, honey, Dijon mustard, and garlic together in a small bowl. Slowly add the olive oil and continue whisking until well blended.
Finish the salads
- To assemble the salads, divide the farro between four serving bowls, add portions of roasted squash and salad greens.
- Top with cranberries, pine nuts, goat cheese, radishes, tomatoes, red onion, and croutons. Drizzle each salad with dressing and serve immediately.
Notes
About the squash:
For convenience's sake, our recipe calls for a 10-ounce bag of frozen cubed butternut squash, but if you want to use fresh, here's how to do it.
Peel, seed, and cut your squash into 3/4-inch cubes, toss with the olive oil and brown sugar as called for, then roast at 400°F until tender, 25 to 35 minutes.
How to make easy homemade croutons:
Spread 1 cup of cubed bread (1/2-inch) on a baking sheet. Drizzle with a little olive oil, season lightly with salt, pepper, and a pinch of garlic powder. Toss gently, then bake at 350°F until crisp and lightly toasted, 8 to 10 minutes.Nutrition
Calories: 583 | Total Fat: 25g | Cholesterol: 25mg | Sodium: 557mg | Carbohydrates: 80g | Fiber: 9g | Sugar: 29g | Protein: 16g