Butternut Squash Farro Salad
This Farro Salad is perfect for fall! It's an easy meatless meal that can easily be made ahead of time, and it's filled with butternut squash, spinach and goat cheese.
- 2 cups cooked farro
- 2 cups butternut squash chopped
- 2 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- 2 cups spinach
- 1/4 cup chopped walnuts
- 5 dates pitted and chopped
- 1/4 cup goat cheese
for the dressing:
- 3 tablespoon maple syrup
- 1/2 teaspoon balsamic vinegar
If you haven't already, cook the farro in a saucepan according to package instructions.
Heat the coconut oil in a large skillet over medium heat; add the butternut squash and cinnamon and cook on medium heat until squash is soft. Then, add the spinach and sauté for 1 minute.
Pour farro into 2 bowls, then top it off with the butternut squash and spinach. Last, add the walnuts, dates and goat cheese.
For the dressing: whisk syrup and balsamic together, then drizzle over top of the bowls. Enjoy!
*Calories are per serving and are an estimation
*Want to make this vegan? Simply omit the goat cheese, or use your favorite vegan cheese instead.
Calories: 566kcal | Carbohydrates: 98g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 142mg | Potassium: 1053mg | Fiber: 12g | Sugar: 34g | Vitamin A: 17988IU | Vitamin C: 38mg | Calcium: 208mg | Iron: 5mg