Butternut Squash and Farro Salad with Blood Orange Vinaigrette

Follow our step-by-step guide on how to make Butternut Squash and Farro Salad with Blood Orange Vinaigrette.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C) and prepare a baking sheet by lining it with aluminum foil for easy cleanup.

2. Step 2

   In a mixing bowl, whisk together the vibrant blood orange juice, tangy white wine vinegar, zesty Dijon mustard, sweet maple syrup, a sprinkle of salt, and a dash of black pepper.

3. Step 3

   As you whisk, slowly drizzle in the olive oil, creating a luscious and smooth vinaigrette that will elevate your dish.

4. Step 4

   Set this delightful dressing aside for later.

5. Step 5

   In a small saucepan, combine 1 cup of water, farro, and a pinch of salt.

6. Step 6

   Bring this mixture to a boil, then cover and reduce the heat to low, allowing it to simmer for about 20 minutes until the water is absorbed and the farro is perfectly tender.

7. Step 7

   Once done, remove it from the heat and let it cool.

8. Step 8

   On your prepared baking sheet, toss the diced butternut squash, red onion, minced garlic, and olive oil with a pinch of salt until everything is beautifully coated.

9. Step 9

   Roast this colorful medley in the preheated oven for 20 minutes, stirring halfway through, until the squash is tender and has developed a lovely caramelized exterior.

10. Step 10

    Once roasted, let it cool slightly.

11. Step 11

    In a large bowl, combine the cooled farro, roasted butternut squash, crunchy chopped pecans, sweet dried cranberries, and fresh parsley.

12. Step 12

    Drizzle the vibrant blood orange vinaigrette over the top and gently toss to combine all the flavors.

13. Step 13

    For the best taste experience, refrigerate the salad for at least 20 minutes before serving, allowing the flavors to meld beautifully.

14. Step 14

    Enjoy this refreshing and hearty salad that’s perfect for any occasion!.