Warm Farro & Butternut Squash Salad with Spinach
This is such a comforting and hearty fall and winter salad. Its flavors are just as beautiful as its colors and I know you’re going to love it just as much as I do!! :)
THE INGREDIENTS -
1 1/2 cups dried Farro. I used Trader Joe’s 10 Minute Farro.
1 small butternut squash - cut into cubes*
Olive oil - approx 1 tbsp
Salt & pepper
4 oz Chevre cheese
2 - 3 Cups packed fresh spinach
1/2 tsp dried thyme and 1/2 tsp dried oregano or 1 tbsp of each if using fresh herbs
Additional fresh herbs if desired
THE PREPARATION -
Cut the butternut squash into cubes. I cut mine to about 3/4 inch but you could cut to any size you’d like. The baking times will just be longer or shorter. Toss the butternut squash with the olive and seasoning, and a bit of salt. Bake, stirring occasionally, in a preheated 400 degree oven. Bake until tender, 15- 30 minutes
Cook your farro according to the package directions or your desired tenderness. I like to add some salt to the water to make it a bit more flavorful from the beginning. Drain and return to pan.
Add the fresh spinach and just a bit of olive oil, cooking on low until spinach is lightly wilted. Add the cooked butternut squash and warm everything through evenly. Stir lightly so you don’t break up the squash. Taste and add additional salt, pepper and olive if desired.
Once warmed, place in a large serving dish. Crumble chevre cheese on top as well as fresh herbs like additional thyme, oregano or parsley.
Serve and enjoy!
