Roasted Butternut Squash and Goat Cheese Farro Salad
Make this Roasted Butternut Squash and Goat Cheese Farro Salad for a healthy, delicious dinner that’s made with whole grains and tons of veggies!
Confession- this is the FIRST TIME I have EVER cooked with butternut squash. I KNOW I KNOW, you probably think I’m crazy, but it’s one of those foods (like mushrooms!) where I had a terrible first experience. After trying a delicious butternut squash soup in Israel, I decided to give it a second chance. In Israel, they pretty much called all squash pumpkin, which I found interesting
Farro is a grain I’ve been wanting to cook with ever since I saw it on Edible Perspective (one of the first blogs I ever started reading in college!) years ago. For you gluten-free eaters…farro is not technically gluten-free, but it is relatively low in gluten. Just an FYI.
So this farro salad is super delish! It’s made with…
- butternut squash
- onion
- kale
- garbanzo beans
It has simple flavors, but is a delicious, detoxifying dinner after the holiday weekend!
Can I just note that I thought peeling this was going to be a lot harder than it was. I had a blonde moment because I started off by using a knife to peel it not thinking a potato peeler would work. It was my first time okay….
Then I said screw this and tried the potato peeler. Worked like a charm!
It was easy to slice and dice into bite size pieces, which is just the way I like my sweet potato!
The goat cheese is a MUST in this recipe.
I didn’t want to over flavor the salad with spices because I LOVE goat cheese. You best make sure you use a lot because you’ll want a taste in every bite.
You can eat this salad plain (for all you vegetarians out there!), or serve it with some baked chicken, which is what I did. Gotta get Blakester to eat some how
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Roasted Butternut Squash and Goat Cheese Farro Salad
- Total Time: 1 hours
- Yield: 1 servings 1x
Ingredients
- 1/2 large butternut squash, peeled and chopped into bite-sized pieces
- 1 small yellow onion, diced
- 2 + 2 tablespoons EVOO, divided
- 1 + 1 tablespoons garlic (divided), minced
- 1.5 cups farro, rinsed
- 4 cups chicken/vegetable broth
- 4 large chicken wings
- handful of kale, chopped
- 1 15 oz. can of garbanzo beans, drained and rinsed.
- salt and pepper to taste
- garlic salt, to taste
- 2 teaspoons italian seasoning
- 1–2 tablespoons lemon juice
- 1/2 cup goat cheese crumbles
Instructions
- Begin by preheating oven to 375ºF. Then, in a medium-sized pot, bring farro and chicken broth to a rolling boil. Cover and turn to low, let boil for about 15 minutes. *NOTE: the liquid did not fully evaporate, but I wanted my farro to be al dante, so boil yours longer if you like it chewier.
- Next, prep veggies by slicing butternut squash in half, removing seeds from the middle and peeling the skin. Then dice into bite-sized pieces using a sharp knife. Dice a small yellow onion.
- Line a baking sheet with tin foil and drizzle on about 1-2 tablespoons of EVOO. Place butternut squash and onions on baking sheet and toss in EVOO. Season with salt and pepper and a tablespoon of minced garlic.
- Prep chicken wings by lining another pan with tin foil and spray with non-stick cooking spray. Place on 4 chicken wings and season with salt, pepper, and garlic salt to taste. Squeeze on lemon juice.
- Place chicken and veggies in the oven at the same time. Cook veggies for about 25 minutes and chicken for about 35 minutes.
- Once the veggies are cooked, set aside.
- In a large sauce pan, heat 1-2 tablespoons of EVOO. Then, add in chopped kale, garbanzo beans, and a tablespoon of minced garlic. Season with salt, pepper, and italian seasoning. Sauté for a few minutes or until your kale is at its desired texture.
- Finally, add in roasted veggies, cooked farro, and another gulp of EVOO, and mix. Sprinkle on goat cheese to the top (generously…because why not!?). Serve with baked Lemon Garlic Chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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