Fall is the season of colorful leaves, cozy sweaters, and comforting soups. But it's also the time to experiment with different warm salads that are as good for your health as they are for your taste buds. And what better way to embrace the fall vibes than with our hearty and nutritious butternut squash, farro, and Brussels sprouts salad? Made with fresh and locally sourced produce, this salad is bound to warm your soul and nourish your body. So, let's get cooking!
To start with, we recently picked up some butternut squash from our local farm, Amber Waves, and it was so sweet and delicious that we knew we had to use it in our next recipe. Butternut squash is not only a great source of vitamins and fiber, but it also has a natural sweetness that pairs perfectly with the nutty flavors of farro and the crispiness of Brussels spouts. So, we roasted the butternut squash with a bit of olive oil, salt, and pepper until it was tender and caramelized.
Next, we cooked the farro in salted water until it was al-dente but still had a bite to it. Farro, a type of ancient grain that's packed with protein and minerals, is a great alternative to rice or pasta, as it has a nutty and chewy texture that adds depth to any dish. Once the farro was cooked, we drained it and added some olive oil, lemon juice, and chopped fresh herbs from our garden— thyme and parsley. This simple dressing helps to enhance the earthy flavors of the farro and gives it a zesty kick.
Finally, we sliced the Brussels sprouts in halves and sautéed them in the same pan that we used to roast the butternut squash. This allows the Brussels sprouts to absorb all the delicious flavors and aromas that were left behind by the squash. We seasoned them with garlic powder, red pepper flakes, and a bit of honey, for a subtle sweetness that balances out the bitterness of the Brussels sprouts.
To assemble the salad, we combined the roasted butternut squash, cooked farro, and sautéed Brussels sprouts in a large bowl. We added some crumbled feta cheese, chopped walnuts, and dried cranberries, for a burst of color and texture. The feta cheese adds a tangy and salty note that complements the sweetness of the butternut squash and the nuttiness of the farro, but can absolutely be left out. The walnuts and cranberries provide a crunchy and chewy contrast that takes the salad to the next level.
Ingredients:
1 butternut squash
1 cup farro
1 pound Brussels sprouts
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon honey
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped walnuts
1/4 cup dried cranberries
Fresh herbs for dressing (optional)
Lemon juice for dressing (optional)
Step 1: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Place the squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for about 20 minutes, or until the squash is tender and caramelized.
Step 2: While the butternut squash is roasting, cook the farro according to the package instructions. Once cooked, drain the farro and place it in a large mixing bowl. Toss the farro with 1 tablespoon of olive oil and season with salt and pepper. If desired, add lemon juice and chopped fresh herbs for extra flavor.
Step 3: Slice the Brussels sprouts in halves. In a large pan, heat the remaining olive oil over medium heat. Add the Brussels sprouts and sauté for about 5-7 minutes, or until they are slightly crispy. Season with garlic powder, red pepper flakes, and honey. Stir well to coat the Brussels sprouts evenly.
Step 4: In the same mixing bowl as the cooked farro, add the roasted butternut squash and sautéed Brussels sprouts. Toss everything together until well combined. If desired, add crumbled feta cheese, chopped walnuts, and dried cranberries for added texture and flavor.
Step 5: Serve the warm butternut squash, farro, and Brussels sprouts salad as a side dish or a main course. Enjoy the delicious flavors of fall in each bite!
Note: Feel free to customize the salad by adding your favorite fresh herbs or adjusting the seasoning according to your taste preference.
