Recipes Salads Pasta Rice and Grain Salads Farro Salad with Turkey and Roasted Squash

Farro Salad with Turkey and Roasted Squash

Farro Salad with Turkey and Roasted Squash is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6

In this grain-based salad, sweet-and-sour dried cranberries contrast with smoked turkey and earthy butternut squash. Lemon juice and green onions add freshness, while the nutty taste of farro serves as a neutral flavor backdrop. The result is a dish with an inviting fall spirit and a wonderful layering of tastes and textures.

Ingredients:

  • 1 1/3 cups (about 8 oz.) farro
  • 4 cups chicken broth
  • 2 1/4 tsp. salt, plus more, to taste
  • 1 butternut squash, about 3 lb., halved, seeded, peeled and cut into 1/2-inch cubes
  • 8 Tbs. extra-virgin olive oil
  • 1/4 tsp. freshly ground pepper, plus more, to taste
  • 1/4 cup fresh lemon juice
  • 1 tsp. honey
  • 1 Tbs. minced fresh flat-leaf parsley
  • 6 oz. boneless smoked turkey or chicken, cut into 1/2-inch cubes
  • 2/3 cup sweetened dried cranberries
  • 3 green onions, including tender green portions, thinly sliced

Directions:

Put the farro in a saucepan, add the broth and 1 tsp. of the salt, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the farro is tender and all of the liquid is absorbed, about 30 minutes. Transfer to a large bowl and let cool to room temperature.

Meanwhile, preheat an oven to 400°F.

On a rimmed baking sheet, toss the squash cubes with 2 Tbs. of the olive oil, 1 tsp. of the salt and the 1/4 tsp. pepper. Spread the cubes in an even layer on the baking sheet and roast until tender but still slightly firm to the bite, about 12 minutes. Let cool to room temperature.

In a small bowl, whisk together the lemon juice, honey, parsley, the remaining 1/4 tsp. salt and several grindings of pepper. Add the remaining 6 Tbs. olive oil in a thin stream, whisking constantly until the dressing is well blended. Taste and adjust the seasonings with salt and pepper. Add the dressing, squash, turkey, cranberries and green onions to the cooled farro and toss well. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

Rated 5 out of 5 by from Excellent Any Time of Year Salad If you want to make this during the warmer part of the year, I suggest you substitute ripe mango for the butternut squash and serve it chilled. This salad is very easy to make and can easily serve as a one-dish meal. It is quite substantial so you won't be hungry after eating it. If served as an accompanying salad rather than as a main meal, it can serve more than six easily. Some stores offer farro both in packages and in bulk. If you can't find it easily locally, just order it online and have it delivered to your front door or mailbox.
Date published: 2016-07-31
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