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Honey Roasted Butternut Squash, Farro, Pumpkin Seeds, Cider Vinaigrette

Course Main Course, Salad
Recipe Type Fall
Recipe Set Eurest
Diet Vegetarian
Cuisine American
Servings 4 servings
Calories 645kcal
Author Kelly Lawler, MBA, RD, LD

Ingredients

Roasted Butternut Squash

  • 1 pound butternut squash cubed 1"
  • 1 tbsp canola oil
  • 1 tbsp brown sugar
  • 1 tbsp honey

Maple Cider Vinaigrette

  • 2 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp unsweetened applesauce
  • 1 tsp shallots chopped
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 5 tbsp olive oil

Salad Ingredients

  • 2 cups farro cooked
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3 quarts salad greens of choice
  • 1 cup Granny Smith apples unpeeled, diced
  • 2 tbsp hulled pumpkin seeds

Instructions

  • Cook the farro according to package directions. Set aside
  • Preheat oven to 400 degrees. Combine squash, oil, brown sugar, and honey; mix well. Place in a single layer on a sheet pan and bake until squash is cooked through and lightly caramelized. 25-35 minutes.
  • To make the vinaigrette, place all ingredients for the vinaigrette except the oil into a blender and blend until combined. Slowly add the oil to emulsify.
  • Toss the farro with salt and pepper.
    To assemble the salad, place greens in a bowl and top with farro, squash, apples, and pepitas, Drizzle with dressing.

Nutrition

Serving: 1cup | Calories: 645kcal | Carbohydrates: 106g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 379mg | Potassium: 741mg | Fiber: 19g | Sugar: 16g | Vitamin A: 12096IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 4mg