squash and farro salad


1 cup uncooked farro
1/3 cup olive oil, divided
1 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (4 cups)
1 small red onion, sliced into thin wedges
1/2 cup dried cherries
2 tablespoons balsamic vinegar
2 tablespoons stoneground dijon mustard
1 tablespoon mayonnaise
2 teaspoons honey
ground black pepper, to taste
1/2 cup blue cheese crumbles (optional)
4 cups loosely packed herb lettuce blend


  1. cook farro according to package directions.
  2. transfer to a large bowl and set aside.
  3. in a large skillet heat 1 tablespoon of the oil over medium-high heat.
  4. cook squash 8–10 minutes or until browned and tender, stirring occasionally.
  5. add squash to farro.
  6. add 1 teaspoon oil to skillet.
  7. cook onion 3–5 minutes or until tender; transfer to bowl.
  8. add cherries to bowl.
  9. in a small bowl whisk together vinegar, mustard, mayonnaise, honey, and remaining 1/4 cup oil.
  10. season with pepper to taste.
  11. drizzle over farro mixture.
  12. add blue cheese (if desired); toss to combine.
  13. place 1/2 cup lettuce on each of 8 plates.
  14. top evenly with farro mixture, and serve.

Nutrition (Per Serving)

serving size 1 cup
servings 8
calories 230
fat 11g
saturated fat 1.5g
cholesterol 0mg
sodium 410mg
carbohydrate 30g
fiber 5g
sugars 4g
protein 5g