After eating cookies, chocolate, and holiday treats for the past few weeks, I feel like I am in SWEETS OVERLOAD. I thought I should include a detox recipe that is healthy, but still delicious enough for everyone to like during the holiday dinner. This Warm Farro Salad with Roasted Butternut Squash is the perfect side dish to get you back on track for healthy eating in the New Year.
Farro is a great way to add more whole grains to your diet. It has a nutty flavor and a firm, chewy texture, which makes it an ideal ingredient for soups and salads. It is high in fiber, protein, and has immune-boosting magnesium. Go Farro!
The roasted butternut squash and red onions add autumn flavors and are perfect with the farro.
- 1 small butternut squash, cut into 1 inch cubes
- 1 red onion, cut into 1 inch pieces
- 1 cup farro, rinsed
- Pinch of red pepper flakes
- 1 bay leaf
- 3 tablespoons parsley, chopped
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon freshly squeezed lemon juice
- Olive oil
- Kosher salt and freshly ground black pepper
- Pre-heat the oven to 425°F. Toss the butternut squash in olive oil, salt, and pepper. Spread out evenly on a baking sheet and bake for 15 minutes. Meanwhile, toss the red onion with olive oil, salt, and pepper. When the squash has cooked for 15 minutes, add the onions to the baking sheet and bake for 10 minutes.
- Place the farro in a medium saucepan and fill with enough water to cover by 1 inch. Add the red pepper flakes, bay leaf, and a pinch of salt. Bring to a boil over high-heat and reduce heat to medium-low and let simmer uncovered until tender, about 25 minutes. Drain the farro and remove the bay leaf. Toss with the squash and onions. Add in 1 tablespoon of olive oil, lemon juice, parsley, cheese, and toss to combine. Serve immediately.