Main
Recipes
Course
Casseroles
Butternut Squash Salad with Farro and Pepitas Recipe

Butternut Squash Salad with Farro and Pepitas Recipe

Posted by

Rate It!

Butternut Squash Salad with Farro and Pepitas

Add your photo!

Ingredients

Count

Nutrition

921

Calories

Comments Print recipe

Ingredients:

Serving

1 whole butternut squash about 2 lb
5-6 tbsp olive oil divided
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup semi-pearled (or other ) farro
1/3 cup toasted pepitas
3 oz ricotta salata or cotija cheese
1 tbsp sherry vinegar
1 tbsp water
1/2 tsp table salt
1/2 tsp sugar
1/2 whole small red onion finely chopped

Directions:

Preheat oven to 375.
Peel squash, halve lengthwise, then scoop out seeds. Cut the squash into 3/4 chunks (roughly). Coat one large or two small baking sheets with 2 tablespoons olive oil (total). Spread squash in a single layer on sheet. Sprinkle with kosher salt and pepper. Roast until pieces are tender, about 30-40 minutes, turning them halfway. Set aside to cool slightly. Reserve some like this for kids if you'd rather not compose the salad for them.
While squash is roasting, cook the farro in a large pot of simmering, salted water until the grains are tender but chewy, about 30 minutes or whatever your package suggests. Drain and cool slightly. Set aside some for kids if that's your plan.
While squash is roasting and farro is simmering, in a small bowl whisk together the sherry vinegar, water, 1/2 teaspoon table salt and sugar until the sugar and salt dissolve. Stir in onion. It will barely be covered by liquid. Cover and set in fridge until needed, 30 minutes ideally.
In a large bowl, mix together the squash, faro, red onion and it's brine, the cheese and pepitas. Toss with 2-3 tablespoons of the remaining oil. Use more if needed. Taste and adjust seasonings.
*If you can't find toasted pepitas, toast them yourself in a 300 degree oven for 10 minutes, sprinkled with a little kosher salt if they are unsalted.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	921.34 Kcal (3857 kJ)
Calories from fat	505.79 Kcal
		% Daily Value*
Total Fat	56.2g	86%
Cholesterol	6mg	2%
Sodium	629.54mg	26%
Potassium	427.97mg	9%
Total Carbs	76.51g	26%
Sugars	1.7g	7%
Dietary Fiber	13.66g	55%
Protein	31.38g	63%
Vitamin C	16.1mg	27%
Vitamin A	1.6mg	52%
Iron	4.3mg	24%
Calcium	289mg	29%

Amount Per 100 g
Calories	804.71 Kcal (3369 kJ)
Calories from fat	441.76 Kcal
		% Daily Value*
Total Fat	49.08g	86%
Cholesterol	5.24mg	2%
Sodium	549.85mg	26%
Potassium	373.79mg	9%
Total Carbs	66.82g	26%
Sugars	1.49g	7%
Dietary Fiber	11.93g	55%
Protein	27.41g	63%
Vitamin C	14.1mg	27%
Vitamin A	1.4mg	52%
Iron	3.8mg	24%
Calcium	252.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Winter Root Vegetable Soup

Parsnips, peeled and cut into 1/2-inch pieces and 14 more..
Squash-Apple Turnovers

Olive oil, Minced onion, Diced peeled butternut squash and 10 more..
Butternut Squash Soup With Sage

Butternut squash, peeled, seeded and cubed into 1-inch pi... and 9 more..
Butternut Squash Mashed Potatoes

Butternut squash, peeled, seeded, cut into 1-inch cubes and 6 more..
Butternut Squash Soup with Sage and Parmesan Croutons

Butternut squash-peeled, seeded, and cut into 1-inch cube... and 10 more..
Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Cubed peeled butternut squash (about 1 1/3 lb) and 12 more..
Tuna Salad

Very fresh tuna steaks, cut 1-inch thick and 11 more..
Roasted Winter Vegetables

Carrot, peeled, Parsnip, peeled, Sweet potato, peeled and 5 more..
Roasted Vegetables

Roasted winter vegetables, Carrots, peeled and 7 more..