Butternut squash and Brussels sprouts in a fall farro salad

If you're looking for a hearty and healthy salad that will keep you feeling satisfied throughout the day, then look no further than this Fall Farro Salad with Butternut Squash and Brussels Sprouts.

Farro is an ancient grain that has been used for thousands of years in Mediterranean cuisine. It is a great source of fiber and protein and has a nutty, chewy texture that makes it perfect for salads. Combined with roasted butternut squash and Brussels sprouts, this salad is bursting with flavor and nutrition.

To begin, preheat your oven at 400 degrees Fahrenheit. Remove the skin and seeds from one medium butternut squash before cutting it into small cubes. On a baking sheet, cut a pound of Brussels sprouts in half and combine them with the butternut squash. Sprinkle with salt and pepper and drizzle with olive oil. Vegetables should be roasted in the oven for 25 to 30 minutes, or until they are soft and have begun to caramelize.

While the vegetables are roasting, cook one cup of farro according to the package instructions. Once cooked, drain any excess water and transfer the farro to a large mixing bowl.

The dressing is prepared by combining 1/4 cup olive oil, 2 teaspoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard in a small bowl. Farro that has been cooked is added to the dressing, then mixed.

Add the roasted butternut squash and Brussels sprouts to the bowl with the farro, along with 1/4 cup of dried cranberries and 1/4 cup of chopped pecans. Toss everything together until the salad is evenly coated in the dressing.

Finally, add a handful of arugula or mixed greens to the salad and toss again. The peppery arugula adds a nice contrast to the sweetness of the butternut squash and cranberries.

This fall farro salad with butternut squash and Brussels sprouts is not only delicious but also packed with nutrients. Farro is a great source of fiber, protein, and B vitamins, while butternut squash is high in vitamins A and C. Brussels sprouts are rich in vitamin K, vitamin C, and fiber. The dried cranberries and pecans add a touch of sweetness and crunch to the salad while providing additional vitamins and minerals.

This salad is perfect for meal prep, as it can be made in advance and stored in the fridge for several days. It's a great option for lunch at work or a quick and easy dinner. The combination of flavors and textures in this salad make it satisfying and filling while still being healthy and nutritious.

If you're looking to switch up your salad routine this fall, give this Fall Farro Salad with Butternut Squash and Brussels Sprouts a try. It's sure to become a new favorite!

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