Farro, Roasted Squash and Date Salad with Walnuts
Total Time:1 hour 10 minutes, 20 minutes active
No doubt you've heard of the Mediterranean Diet. This tasty salad is redolent of classic Med flavors, with ancient farro, olive oil, dates, feta, and cinnamon. Look for a soft, sheep or goat feta for a real taste explosion.
- 1/2 cup farro
- 1 pound sweet dumpling squash, 2 cups cubed (peeled or unpeeled, as desired)
- 3/4 teaspoon salt, divided
- 1/4 cup olive oil, divided
- 1/2 cup large dates, pitted and slivered
- 1/4 cup walnuts, toasted
- 2 ounces feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- Preheat the oven to 400°F. In a one quart pot, bring 3 cups water to a boil and add the farro. Return to a boil, then reduce to a vigorous simmer. Partially cover and cook for 40-50 minutes, until the farro grains start to burst and are tender to the bite. Drain the farro and let cool.
- Cut the squash in half, scoop out the seeds, and cut in wedges. If desired, peel. Cut in bite sized chunks, then place on a baking sheet and drizzle with 1 tablespoon of the olive oil. Toss the squash to coat with oil, and sprinkle with 1/4 teaspoon of the salt. Roast for 20 minutes, then test by piercing with a paring knife. When the squash is tender inside and browned on the outside, take out and cool.
- When the farro is cooled, put in a large bowl, add the cooled squash, dates, walnuts, and feta. In a small cup, whisk the remaining olive oil, lemon juice, cinnamon and honey. Pour over the farro and toss to mix. Serve at room temperature or chill, covered, for up to a week.
Calories: 491, Fat: 21 g, Cholesterol: 13 mg, Sodium: 601 mg, Carbohydrate: 67 g, Dietary Fiber: 5 g, Protein: 51 g