Warm Farro Salad with Grapes and Delicata Squash
Ingredients
- 3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices
- 3 1/2 tablespoons extra-virgin olive oil divided
- 1 teaspoon coarse salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 pinch cayenne pepper
- 1 1/2 cups farro
- 2 cups water
- 3 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups halved California grapes
- 1/2 cup chopped parsley
Instructions
- Heat oven to 425 F.
- On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
- While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.
Notes
Note: Acorn or butternut squash may be substituted for delicata squash.