Healthy Recipes | Farro Salad with Maple Roasted Squash and Hearty Greens by Erin Stewart

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor while being lower in calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and often less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and has a similar sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Preheat the oven to 375°F.

Peel, seed, and dice the butternut squash.

Toss the butternut squash with about 1 tablespoon of maple syrup, sea salt, and black pepper.

Spread the squash on a parchment-lined baking sheet and roast for about 30 minutes until fork tender.

Soak 1/4 cup dried cranberries in 2 tablespoons of apple cider vinegar.

Pour the apple cider vinegar into a bowl, leaving the cranberries aside for later.

Add 1 teaspoon of dijon mustard to the vinegar and whisk together.

Slowly add olive oil to the mixture while whisking until emulsified.

Season the dressing with sea salt and black pepper to taste.

Remove the stems from the kale and chiffonade it into thin strips.

Chop 1/4 of a red onion into thin slices.

Roughly chop the toasted pistachios.

Once the butternut squash is done roasting, combine it with the cooked farro, kale, red onion, pistachios, and dressing in a large bowl.

Toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens