Roasted Butternut Squash & Farro Salad with Maple, Cider Vinaigrette

Sugarbacon Proper Kitchen and Chef Andrea Maricich

Farro Salad
1 pound cooked farro
4 grilled-skinless, boneless chicken breast, diced. May be served hot or cold
3 ounces dried cherries or cranberries
3 ounces golden raisins
5 ounces granny smith apple, diced
5 ounces pecans, toasted
8 ounces of roasted butternut squash
4 ounces baby arugula
6 ounces maple vinaigrette
In a large mixing bowl, toss all ingredients, add salt, pepper and more vinaigrette to taste if necessary. May be mixed ahead of time if you omit the arugula and add arugula just before serving.
Cooking farro:
1 lb bag of farro
1 medium onion, cut into quarters
1 carrot, cut in half
1 celery stalk, cut in half
5 cups stock, vegetable or chicken
1 tablespoon salt
1Ž2 teaspoon ground black pepper
1 bay leaf
Place all ingredients in a medium size sauce pot, bring to a boil and reduce to a simmer, stirring every 7 minutes or so. Cook until farro is tender, (about 25 minutes) at this point, if there is still liquid in the pot, turn off the heat and let farro continue to steam, the excess liquid will abosorb. Place on a tray to cool in the refrigerator.
Maple Vinaigrette
1/2 cup oil- canola or olive oil
1/2 cup maple syrup
1/2 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons salt
1 teaspoons black pepper
With the exception of oil, place everything into a blender, turn blender to medium speed and slowly add oil until dressing is emulsified. Store in air tight container in refrigeration.
1 cup Pecans
Place on sheet pan lined with parchment paper and back at 350 for 7-8 minutes, until toasted remove and cool. Store in air tight container.
Roasted Butternut Squash
1 butternut squash
2 tablespoons oil
1 teaspoon salt
1Ž2 teaspoon black pepper

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