Farro, Butternut Squash and Red Onion Salad
This delicious salad is bursting with fall flavors and textures, featuring crunchy cranberries and fresh herbs.
Ingredients
- 2 cups (350 g) cooked farro, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ large (125 g) red onion, thinly sliced
- 1 cup (100 g) fresh cranberries [or frozen thawed]
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed (about 1 bunch)
- 1 ½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Place all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- This is such a deliciously nutrient-dense and fiber-rich dish thanks to the farro, squash, cranberries, and pecans.Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. And pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
Ingredients
- 2 cups (350 g) cooked farro, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ large (125 g) red onion, thinly sliced
- 1 cup (100 g) fresh cranberries [or frozen thawed]
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed (about 1 bunch)
- 1 ½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Place all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- This is such a deliciously nutrient-dense and fiber-rich dish thanks to the farro, squash, cranberries, and pecans. Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. The pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
Ingredients
- 2 cups (350 g) cooked farro, cooled
- 3 cups (400 g) roasted butternut squash, cooled, cut into chunks
- ½ large (125 g) red onion, thinly sliced
- 1 cup (100 g) fresh cranberries [or frozen thawed]
- 1 cup (100 g) pecans, chopped
- 1 cup (100 g) fresh parsley leaves, stemmed (about 1 bunch)
- 1 ½ cups (360 ml) Roasted Pear Vinaigrette
Directions
- Place all ingredients in a large bowl and toss gently to combine.
- Cover salad and refrigerate for 1 to 2 hours before serving.
Chef's Notes
- This is such a deliciously nutrient-dense and fiber-rich dish thanks to the farro, squash, cranberries, and pecans.Try chopping your pecans or slicing your red onions in the Vitamix Food Processor. If desired, the raw onion taste can be lessened by placing sliced onions in ice water for 10 to 15 minutes.Squash is an excellent source of beta-carotene, which supports eye health. Cranberries provide vitamin C for healthy skin, muscles, and bones. The pecans have the trifecta of protein, fiber, and fat to keep you feeling satiated.
