Butternut squash salad featuring farro and pumpkin seeds

Delightful Butternut Squash Salad with Nutty Farro and Creamy Ricotta

Ingredients:

• 1 medium butternut squash (approx. 2 pounds)
• 5 to 6 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 cup semi-pearled farro
• 1/3 cup toasted pepitas (salted preferred)
• 3 ounces ricotta salata or another tangy cheese, crumbled (about 3/4 cup) - omit for vegan
• 1 tablespoon sherry vinegar
• 1 tablespoon water
• 1/2 teaspoon table salt
• 1/2 teaspoon granulated sugar
• 1/2 small red onion, finely diced

Preparation Time

This vibrant salad serves 4 to 6 people generously and can be prepared in approximately 1 hour, with additional marinating time for the pickled onions enhancing the flavor.

Cooking Instructions

1. Begin by preheating your oven to 375°F (190°C).

2. Peel the butternut squash, split it in half lengthwise, and scoop out the seeds. Chop the squash into roughly 3/4-inch cubes. In a baking sheet, toss the cubes with 2 tablespoons of olive oil, sprinkling salt and freshly ground black pepper over them. Roast in the oven for about 30 to 40 minutes, flipping halfway, until soft and tender. Allow to cool slightly before mixing.

3. While the squash is roasting, bring a large pot of salted water to a simmer. Add the semi-pearled farro and cook until tender yet chewy, about 30 minutes. Remember to check the package instructions, as cooking time may vary. Once cooked, drain the farro and let it cool for a bit.

4. For the pickled onions, whisk together sherry vinegar, water, table salt, and granulated sugar in a small bowl until dissolved. Stir in the finely diced red onion, ensuring it is mostly submerged in the vinegar mixture. Cover and refrigerate for at least 30 minutes for ideal flavor.

5. In a large mixing bowl, combine the roasted butternut squash, cooked farro, pickled red onions (along with their brine), crumbled ricotta salata, and toasted pepitas. Drizzle with 3 tablespoons of remaining olive oil, adding more if desired. Toss well to combine, taste, and season as needed.

6. Serve immediately or chill in the fridge. This salad remains fresh for up to a week, making it perfect for meal prep or a flavorful side dish at your next gathering.

Notes

This salad is highly adaptable! Feel free to swap out the butternut squash for other seasonal vegetables like sweet potatoes, replace farro with barley or quinoa, and use different types of cheese or nuts as per your liking. Enjoy crafting your perfect bowl of goodness!