The Spicy Olive’s Roasted Butternut Squash Farro Salad

A delicious and healthy salad for the Fall. This salad was prepared on Fox 19 Morning show on Oct.9,2018!

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 The Spicy Olive's Roasted Butternut Squash Farro Salad
The Spicy Olive's Roasted Butternut Squash Farro Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 1/3 cup The Spicy Olive's Blood Orange olive oil
  • 1 butternut squash peeled, seeded and cubed
  • 1 cup farro cooked in water
  • 1/3 cup Dried Cranberries
  • 1 cup Feta Cheese crumbled
  • 1/3 cup The Spicy Olive's Cinnamon Pear balsamic or you could use Cranberry Pear or Maple balsamic
  • 2 cups arugula fresh and washed
  • salt and pepper to taste
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 1/3 cup The Spicy Olive's Blood Orange olive oil
  • 1 butternut squash peeled, seeded and cubed
  • 1 cup farro cooked in water
  • 1/3 cup Dried Cranberries
  • 1 cup Feta Cheese crumbled
  • 1/3 cup The Spicy Olive's Cinnamon Pear balsamic or you could use Cranberry Pear or Maple balsamic
  • 2 cups arugula fresh and washed
  • salt and pepper to taste
The Spicy Olive's Roasted Butternut Squash Farro Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel, seed and cube butternut squash and coat with Blood Orange olive oil (3 Tablespoons). Sprinkle with salt and pepper to taste and roast in a 425 degree oven until tender. Drain cooked farro and coat with a Tablespoon or 2 of the Blood Orange olive oil. Place arugula leaves in the bottom of a shallow salad dish and coat with half of remaining Blood Orange olive oil. Mix farro into the arugula in the salad dish. Top with roasted butternut squash. Sprinkle with dried cranberries and feta cheese crumbles. Drizzle with the Cinnamon Pear balsamic and remaining Blood Orange olive oil. Toss and serve. Enjoy!!