Harvest Farro Salad with Maple Vinaigrette: 25 min!
A hearty and vibrant Harvest Farro Salad with a sweet and tangy Maple Vinaigrette, perfect for a quick and satisfying fall lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if farro is pre-cooked and squash is roasted)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup farro, cooked
- 1 cup roasted butternut squash, cubed
- 1/2 cup chopped crisp apple
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pecans, chopped
- 2 cups mixed greens
- For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked farro, roasted butternut squash, chopped apple, goat cheese, and toasted pecans.
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the salad ingredients and toss gently to coat.
- Serve the salad over a bed of mixed greens.
Notes
- You can roast the butternut squash ahead of time to save time.
- Feel free to substitute other nuts like walnuts or almonds.
- For a vegan option, omit the goat cheese or use a vegan alternative.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 10g
- Sodium: Approximately 300mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 19g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 8g
- Protein: Approximately 12g
- Cholesterol: Approximately 20mg
Find it online: https://whiskdaily.com/harvest-farro-salad-maple-vinaigrette/