Farro Salad in Butternut Squash Dressing

This vegan Farro Salad in Butternut Squash Dressing is a warm winter salad with utmost satisfaction. Its easy and gets ready within minutes so it makes a perfect weeknight family dinner.

Course Salad

Cuisine American

Keyword how to make vegan farro salad, vegan farro salad, vegan farro salad recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 311kcal

Author Gunjan

Ingredients

dressing

1 cup chopped butternut squash
1 cup water
1 tbsp oregano
1/2 tsp cayenne pepper powder
1/2 tsp ginger powder
1 tsp fennel seeds
1/2 tsp salt

salad

2 cups arugula
2 cups cooked farro
1/2 cup sliced red bell pepper
1/2 cup chopped carrots

Instructions

In a saucepan combine butternut squash and water and boil until squash is soft and mushy.
In a blender combine the boiled squash along with its water and rest of the dressing ingredients and blend smooth until thick and creamy.
In a salad bowl combine all the salad ingredients and drizzle the squash dressing over it. Mix gently and serve immediately.

Notes

This tastes best when served immediately. You may cook Farro and refrigerate for 2 weeks.
The dressing can refrigerated in an air tight glass container for about 1 week.
how to cook Farro - In a saucepan combine 1 cup rinsed Farro with water in 1:3 ratio and start to cook until its tender and almost all the water is absorbed. It might take about 30 minutes. Cover and let it rest for 5 minutes after turning off the flame. Remove the lid and drain any excess liquid and use as desired.

Nutrition