Tuscan Farro Salad with Butternut Squash | Autumn Lunch
(0)
50 min
Under an hour
Sezamo
O salată toscană consistentă și plină de culorile toamnei, care combină boabele nutritive de farro cu dovleac copt caramelizat, ceapă roșie dulce, baby spanac proaspăt și brânză Pecorino fină, desăvârșită cu semințe crocante și dressing balsamic.
Ingredients
Preparation method
Preparing and Roasting the Vegetables
Preheat the oven to 200°C. Peel and deseed the butternut squash, then cut it into medium cubes (about 2 cm). Peel the red onion and cut it into slices or quarters.
Place the squash cubes and red onion pieces on a baking tray lined with baking paper. Drizzle with half of the extra virgin olive oil (about 25 ml), sprinkle with dried oregano, a pinch of sea salt and ground black pepper. Mix well and roast in the oven for 25-30 minutes, until the squash is tender and lightly browned at the edges.
Cooking the Farro
Meanwhile, rinse the farro grains under cold running water. Bring to a boil in a pot with plenty of salted water (in a 1:3 ratio). Simmer over medium heat for 20-25 minutes, until tender but still pleasantly firm to the bite (al dente).
Chef's tip
For an even crunchier texture, you can toast the pumpkin seeds with a tiny drop of olive oil and a pinch of smoked paprika.
The salad is delicious both warm and cold, making it ideal for lunch at the office or prepared in advance for 2-3 days in the fridge.
45 min
Under an hour
