Farro Salad with Roasted Butternut Squash
Serves 4 generously
Tahini Dressing: (makes 1/2 cup. Extra can be used as salad dressing later.)
2 ½ Tablespoons freshly squeezed lemon juice
2 Tablespoons tahini
1 Tablespoon warm water
1 garlic clove, finely grated
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup olive oil
1 pound butternut squash peeled and cut into ½ inch cubes
1 ½ teaspoons extra virgin olive oil
1 cup farro, before cooking
¼ cup golden raisins
1 cup chickpeas
¾ teaspoon pure maple syrup
1/3 cup tahini dressing, recipe above
½ cup chopped cilantro
¼ cup toasted walnuts
Combine all the ingredients in a bowl and whisking well.
Preheat oven to 350F.
Toss squash and olive oil together and spread out on a foil lined baking sheet.
Bake for 30 minutes, until lightly golden and tender.
Cook farro in a pot of boiling water (like pasta) until chewy but tender, about 20-30 minutes.
Drain and rinse under cold water to stop cooking.
Soak raisins in warm tap water for a few minutes, until they are soft and plump.
Toss squash, farro, raisins, chickpeas, maple syrup, and dressing together gently in bowl.
Add the cilantro and walnuts just before serving.