Description
Six warm side portions of farro, delicata squash and spinach.
Ingredients
Scale
- 1 cup Dry pearled farro
- 4 cups Water
- 2 small squash Delicata squash, seeded and cut into half-moons
- 1 medium Red onion, cut into wedges
- 2 tablespoons Extra-virgin olive oil, for roasting
- 1/2 teaspoon Fine salt
- 3 cups Baby spinach
- 1/2 cup Toasted pecans, chopped
- 3 tablespoons Extra-virgin olive oil, for dressing
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Pure maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Heat oven to 425°F. Rinse 1 cup dry pearled farro and simmer in 4 cups water according to package guidance, approximately 25–30 minutes until tender-chewy; drain well.
- While farro cooks, halve and seed two small delicata squash, cut thin half-moons and toss with one red onion in wedges, 2 tbsp olive oil and 1/2 tsp salt. Roast on a rimmed sheet approximately 25–30 minutes until squash is fork-tender and edges brown.
- Whisk the separate 3 tbsp olive oil with 2 tbsp cider vinegar, 1 tbsp maple syrup and 1 tsp Dijon. Toss warm drained farro with 3 cups baby spinach to wilt lightly, then fold in roasted squash and onion.
- Dress, scatter 1/2 cup toasted chopped pecans and serve six provisional side portions. Record farro package time, squash yield, pecan distribution and actual salad volume in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: farro simmer 25–30 minutes and squash roast 25–30 minutes in parallel; preheat excluded.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Sides
Nutrition
- Serving Size: One sixth of finished salad, pending measured cooked volume