Farro Salad with Butternut Squash
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
TAHINI DRESSING (makes ½ cup): 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 | SALAD: 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
Preparation
TAHINI DRESSING: 1. Combine all the ingredients in a bowl and whisk well. | SALAD: 1. Preheat oven to 350°F. | 2. Toss squash and olive oil together and spread out on a foil lined baking sheet. | 3. Bake for 30 minutes, until lightly golden and tender. | 4. Cook farro in a pot of boiling water (like pasta) until chewy but tender, about 20-30 minutes. | 5. Drain and rinse under cold water to stop cooking. | 6. Soak raisins in warm tap water for a few minutes, until they are soft and plump. | 7. Toss squash, farro, raisins, chickpeas, maple syrup, and dressing together gently in bowl. | 8. Add the cilantro and walnuts just before serving.