Every once in a while I post a recipe that I’ve been waiting to try for ages, and this is one of those. I first bookmarked it in late 2014, and I’ve kept it on my must-try list since. I’m not sure why it took me so long to make it, except I’d never cooked with farro before. (For the record, it’s super-easy.)
I finally made the salad this week, and it was more than worth the wait. The original recipe called for brie, which would also be nice, but I loved the way the gruyere stood up to the other strong flavours. If you don’t have farro in your cupboard, barley would be a nice substitute. And feel free to use whatever combination of roasted vegetables you like best. In other words, this is a really easy recipe to play around with – but next time I make it, I won’t change a thing.
Farro Salad with Butternut Squash, Red Onion and Gruyere
(adapted from Eats Well With Others)
3 cups water
1 cup farro, rinsed (note: barley would also be nice)
2 Tbsp olive oil
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice
1 medium red onion, diced
6 medium carrots, peeled and cut into 1/2-inch dice
1 Tbsp minced fresh sage
3/4 cup diced gruyere
salt and pepper to taste
Heat oven to 425 degrees. In a large bowl, toss together the olive oil, butternut squash, red onion and carrots. Season to taste with salt. Spread onto a parchment-lined baking sheet and roast for 30 minutes, or until tender.
In the meantime, bring water and farro to a boil. Add a pinch of salt and reduce heat to a simmer. Cook, covered, for 25 – 30 minutes or until farro is cooked. Drain excess water.
When the vegetables are roasted, toss them with the farro, sage and gruyere. Season to taste with salt and fresh pepper.