Butternut Farro Salad with Blood Orange Vinaigrette

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, ⅛ teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine water, farro, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and ¼ teaspoon salt on the prepared baking sheet to evenly coat.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Roast in the preheated oven for 20 minutes, stirring halfway through. Transfer farro to a bowl; set aside to cool.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad before serving for 20 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)