This Butternut Squash Farro Salad is full of fall foods and flavors like cinnamon, walnuts, dates, goat cheese, and a simple yet sweet maple vinaigrette.
This miiiiight be my last squash recipe of the season. I mean, don’t hold me to it, but all I know is that I went a little hard on the squash and now I’m all squashed out.
….errrr, what? Yeah. Can you blame me?! Fall=squash on my mind, so I had to try and eat ALL THE SQUASH this year. So today I’m back with a butternut squash recipe because it might be my favorite. Ohhhhh actually I don’t know if that’s true, but it sounds good for the sake of this post so let’s go with it.
Can we also talk about how I was supposed to meet Miguel in DC Friday night but I was so over the traffic so I opted to leave at 4 am Saturday morning instead? That actually happened, and it was fabulous. He had a work event at 9 am Saturday, and he left his one bag at the apartment, so I had to make sure he got it in time. But guys…. there is NO traffic at 5 am on a Saturday morning. I mean NONE, and it was glorious. Also, being on the road by yourself in the morning is less scary than at night (somehow that makes sense to me), even though it doesn’t get light out until around 7 am.
While he was at his work event, I sat in a Barnes and Noble and typed up this post, got some coffee, browsed some books, and then stumbled upon an awesome pottery shop with beautiful, affordable pieces, so I picked up two new plates to add to my collection. Besides all that, we just hung out with his family and enjoyed a nice night out Saturday with his sister and her boyfriend and it was great.
I love farro, but when eaten by itself, it can taste a little…bland. Fortunately, this salad is full of all things DELICIOUS, including squash, dates, goat cheese, walnuts, watercress, and a maple vinaigrette (ok maybe the same one I used in this salad (link), but hey—that just means it’s super versatile!). If you’ve got some farro in your pantry that you aren’t sure what to do with, whip up this fall-flavored salad STAT.
- 1 cup uncooked farro
- 2 cups butternut squash, chopped
- 2 tbsp coconut oil
- ¼ tsp cinnamon
- ¼ cup walnuts
- 4-5 dates, pitted and chopped
- 2-3 tbsp goat cheese
- 1 handful watercress
- For the dressing:
- 3 tbsp maple syrup
- ⅛ tsp balsamic vinegar
- Cook the farro in a saucepan according to package instructions.
- While farro is cooking, heat the coconut oil in a large skillet; add squash and cinnamon and cook on medium heat until squash is soft.
- Once farro is cooked, add cooked squash, walnuts, dates, cheese, and watercress.
- Last, stir syrup and vinegar together and then drizzle overtop salad.