Squash Farro Salad Recipe

Farro: A hearty, nutty grain that adds texture and substance to the salad.

Butternut squash: A sweet, orange-fleshed squash that becomes tender and caramelized when roasted.

Olive oil: Used for roasting the squash, it adds richness and enhances flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Arugula: A peppery leafy green that adds freshness and a slight bitterness.

Feta cheese: A tangy, crumbly cheese that adds creaminess and a salty contrast.

Pumpkin seeds: Toasted seeds that add a crunchy texture and nutty flavor.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. This helps achieve a consistent texture throughout the dish. Additionally, spreading the squash in a single layer on the baking sheet prevents steaming and encourages caramelization, enhancing the natural sweetness of the squash. For an extra layer of flavor, consider adding a sprinkle of cinnamon or nutmeg before roasting.

• farro - Substitute with quinoa: Quinoa is a nutritious grain that cooks faster and provides a similar chewy texture to farro.

• farro - Substitute with barley: Barley has a similar nutty flavor and chewy texture, making it a great alternative to farro.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a good substitute for butternut squash.

• butternut squash - Substitute with acorn squash: Acorn squash has a comparable flavor profile and texture when roasted, suitable for replacing butternut squash.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, suitable for roasting vegetables like olive oil.

• arugula - Substitute with spinach: Spinach provides a similar leafy texture and mild flavor, making it a good substitute for arugula.

• arugula - Substitute with watercress: Watercress has a peppery flavor similar to arugula, making it an excellent alternative.

• feta cheese - Substitute with goat cheese: Goat cheese offers a creamy texture and tangy flavor, similar to feta cheese.

• feta cheese - Substitute with cotija cheese: Cotija cheese has a crumbly texture and salty flavor, making it a suitable substitute for feta.

• pumpkin seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar crunchy texture and nutty flavor, making them a good alternative to pumpkin seeds.

• pumpkin seeds - Substitute with slivered almonds: Slivered almonds offer a crunchy texture and mild nutty flavor, suitable for replacing pumpkin seeds.

• Allow the squash farro salad to cool completely before storing. This prevents condensation, which can make the salad soggy.

• Transfer the salad to an airtight container. Choose a container that fits the salad snugly to minimize air exposure and maintain freshness.

• If you plan to enjoy the salad within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the salad. While arugula might lose some of its crispness, the other ingredients freeze well.

• To freeze, divide the salad into individual portions. This makes it easy to thaw only what you need.

• Use freezer-safe containers or resealable bags. Remove as much air as possible to prevent freezer burn.

• Label the containers with the date. This helps you keep track of how long the salad has been stored.

• When ready to enjoy, thaw the salad in the refrigerator overnight. This gradual thawing helps maintain the texture of the farro and butternut squash.

• Before serving, give the salad a gentle toss. You might want to add a fresh handful of arugula or a sprinkle of feta cheese to revive its flavors.

• If the salad seems a bit dry after thawing, drizzle with a touch of olive oil or a squeeze of lemon juice to refresh it.

• Gently warm the squash farro salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until heated through, being careful not to wilt the arugula too much.

• Use the oven to reheat by spreading the salad on a baking sheet. Cover with foil to retain moisture and heat at 350°F (175°C) for about 10 minutes. This method helps maintain the texture of the butternut squash and the crunch of the pumpkin seeds.

• For a quick fix, microwave the salad in a microwave-safe dish. Cover it with a damp paper towel to keep it from drying out. Heat in 30-second intervals, stirring in between, until warm. This is the fastest method but may slightly soften the arugula.

• Transform the salad into a warm, comforting dish by adding it to a pot with a bit of vegetable broth. Heat gently, stirring occasionally, until the broth is absorbed and the salad is warmed through. This method adds a delightful depth of flavor.

• If you prefer a crispy texture, consider reheating the salad in an air fryer. Spread it evenly in the basket and heat at 350°F (175°C) for about 5 minutes. This will revive the roasted squash and give the farro a delightful crunch.

• Oven: Used to roast the butternut squash to bring out its natural sweetness and achieve a tender texture.

• Baking sheet: Provides a flat surface for roasting the cubed squash evenly in the oven.

• Mixing bowl: A large bowl is needed to combine the cooked farro, roasted squash, arugula, feta cheese, and pumpkin seeds.

• Saucepan: Used to cook the farro according to package instructions.

• Colander: Helps to drain the cooked farro after boiling.

• Knife: Essential for peeling and cubing the butternut squash.

• Cutting board: Provides a stable surface for safely cutting the squash.

• Measuring cups: Used to measure the farro, squash, arugula, and feta cheese accurately.

• Measuring spoons: Used to measure the olive oil, salt, and pepper precisely.

• Wooden spoon: Useful for tossing the squash with olive oil, salt, and pepper, and for mixing the salad ingredients together.

Pre-roast the squash: Roast a larger batch of butternut squash ahead of time and store it in the fridge. This way, you can quickly assemble the salad when needed.

Batch cook farro: Cook extra farro and freeze it in portions. Thaw it when you need to save time on meal prep.

Use pre-washed greens: Buy pre-washed arugula to skip the washing and drying process.

Buy crumbled feta: Purchase pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.

Toast seeds in bulk: Toast a large batch of pumpkin seeds and store them in an airtight container for quick use.