What’s warm, chewy, sweet, with a peppery kick and a bit of creaminess? This SALAD, that’s what!
I seriously have a love affair with this dish. It’s the perfect melding of flavors.
While I sigh at thought of winter squashes packing up and leaving as the season ends, I have much excitement (like the first lick of gelato in Italy, oooh myyy goood!) about the next crop of seasonal fruits and veggies that will take over my culinary craziness (which by the way how excited are we for strawberries?).
(CLICK HERE for a fabulous resource for finding what’s in season in your state!) .
Today’s recipe was inspired by my first dining experience at a favorite spot in the West Village, NYC called Morandi. Never had I consumed spelt or farro before (they are NOT one in the same) and the version of a spelt salad they produced won me over in one bite.
I immediately came home, did a little research and sought out both spelt and farro. During my research I had stumbled upon some recipes, but in the end I just went with my gut, (cause it has good instinct). Oh and the memory of what flavors were mingling about made it pretty simple. I forgot the mushrooms though (next time!).
Ingredient Highlight:
Farro is NOT Spelt and Spelt is NOT Farro. If you saw my post on Sexy Spelt Parfait I redirected you to Lorna Sass’s blog on WHY you should know the difference!
Moving along, Farro is another ancient grain (ancient meaning it’s been around for a LOOOONG time and hasn’t been messed with via processing). It’s predominately used in Mediterranean countries such as Italy where it might be accompanied by tomatoes and cheese. Sigh. Can I go back now? Anyway, it has a nutty flavor and a chewy texture, similar to barley but heartier in my opinion. Since it has a pretty neutral flavor you can really go bananas tossing in different veggies (wait, why not bananas?).
Buying/Storage: Most likely a whole foods or health food store will have this grain. I have had no luck finding it at a Stop and Shop. Grains will go rancid within three to six months, so only buy what you need. If you’re going to use them within a few weeks, store them at room temperature; otherwise, seal them tightly and refrigerate or freeze (Source: www.chow.com) Click HERE for a whole grain 101.
RECIPE
Warm Farro Salad with Roasted Butternut Squash
Serves: (at least 4-1 cup servings/MANY, how’s that?)
Time: 10-20 mins for farro to soak, 20-30 mins cook time for both farro and squash (separately but at the same time)
Pre-Prep:
- Peel, gut and cube butternut squash OR sweet potatoes.
- Soak farro in pot of cold water for up to 20 minutes, drain, set aside.
Ingredients:
- 2 cups Farro, uncooked (soaked and drained-see pre-prep)
- 1-2 quarts water (enough to cook farro in, water should cover farro and then some)
- 1 butternut squash, peeled, seeds removed and cubed (buy pre-chopped/peeled if you must)
- 1-2 handfuls arugula
- Balsamic glaze (Click here to make your own-great and entertaining chef!) or balsamic vinegar
- Extra Virgin Olive Oil (Gooood stufff!)
- 1/4 cup Toasted walnuts, pecans or hazelnuts (optional, I know there are nut allergies out there)
- crumbled goat cheese (to taste)
- pepper to taste
Methods:
1. Preheat oven to 425 degrees. Take cubes of squash and place them on a cookie sheet or roasting pan. Drizzle with olive oil and sprinkle with fresh black pepper. Place 4 garlic cloes (wrapping in tact) alongside the squash. Place in oven and roast for about 20-30 minutes until you can sort of jam a fork in it and it’s soft.
2. Remove squash and garlic cloves (smash it up or chop the garlic it if you like) from the oven and set aside.
3. Place the nuts (1/4 cup or however much you like) on a cookie sheet and toast for 8 minutes in oven, remove and set aside.
Meanwhile:
1. While squash is roasting, take pre-soaked farro and add to a pot of water for boiling. Boil for 20 minutes and drain.
2. Place Farro in a large bowl and drizzle with olive oil so as to avoid drying out. Farro likes to soak up the oil so don’t get greedy but drizzle at least a tablespoon or so and mix it all up. The fragrance of olive oil being incorporated into the warm farro is beyond comforting!
3. Join the roasted squash, garlic, few handfuls of arugula, and toasted pecans with the Farro and toss. Add balsamic glaze to marry the flavors (this is so individual, I like a lot of balsamic flavor).
4. Top with goat cheese or just toss it in, sprinkle with freshly ground pepper taste. Pour over a bed of arugula or other greens! SERVE!
Chefs Tips:
- This is honestly a meal in itself as far as I’m concerned. I thought of even serving it with a poached egg on top for a little extra protein (actually I’m gonna do that!)
- You can absolutely PLAY with the ingredients here and make it your own. I am aware that not everyone has access too or wants to seek out farro, so use another grain instead, quinoa is just as good a substitute and more readily available to some.
- Eat it cold the next day or warm it back up.
You might also salivate over:
Spelt + Spiked Berries = Sexy breakfast
ENJOY!
-Jen
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I love farro! One of my favorites is a greek farro salad with grape tomatoes, greek/kalamata olives, feta cheese, fresh herbs and a red wine viniagrette dressing.
Hi Renee!
So nice to see you here! Even though we have lots of fun on twitter! I am a HUGE fan of tossing in greek ingredients to the grains! Love your idea, you just reminded me to try those flavors with the farro! Thanks for sharing!
I need to get my hands on some Farro. I’m really missing out.
I LOVE farro so much we made it in a cooking class a few years ago and havent had it since. This dish looks amazing.
I love farro! I discovered it last year when I tried 52 unususal ingredients. I made a great dinner with it along with bacon and asparagus. I love the sound of your dish. Definitely trying this out soon!
Hi stephanie,
Well your dish sounds fantastic! The flavors of the bacon and asparagus really work well! Glad you stopped by let me know if you try it and even if you alter it!
delicious looking salad! I love Farro and I love grains in my salads. awesome job
sorry i thought the last comment wasn’t posted you can delete one of these!
I love farro so much its one of my favorite things to cook with and i also love grains in salads. so wonderful this looks great!
thanks for sharing
Oh yum, that’s a beautiful salad! So much texture and flavor… fantastic job!
Thanks Kate! Texture and Flavor, COLOR and health on one plate!
Oh wow, yummy! I have never cooked with farro either but man does that look good!
Hey Raven! Glad to see all the fellow Foodbuzzers! I finally learned how to SHARE. There’s a whole foods in CT! More then one! Quick, go buy farro.
I’ve never had farro solely because it’s so expensive whenever I go to buy it!! I’d love to try it though.. I’ve heard great things.
OH I know the cost….yikes. I don’t make it often, but when I do I truly savor every bite Leanna! Worth it for a “special meal.” :-).
I love Farro it is fantastic grain and usually if I don’t have it, I do substitute with barley! You did amazing job, I would go bananas over that salad, looks so delicious!
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i have NEVER tried farrot! i cant find it anywhere but it looks SO good and so chewy! i LOVE bnut squash!
Hi Carrie!
I am bummed for those who can’t find it! If you can or would purchase it online maybe try http://store.claros.com/browse.cfm/4,1168.html, I believe they ship everywhere.
Warm salads can taste so good!
Or just a fresh cold salad with warm ‘accents’ in it, like baked chicken or warm goat cheese.
Lovely!
Oh, I never have had farro but will plan it soon.
That salad looks tasty!
Hi Tine!
I love your comment,”fresh cold salads with warm accents,” What a great way to put it! Thank You!
Thanks!
My salads never contain grains but I should try it once because I think that fills the stomach for a longer time then salads with only vegetables and some proteïn like chicken or cheese.
Do you like taboulé?
I do like Taboule, not the grain I flock to, but I’ll eat it. Salads with some grains can leave me full for hours. I find myself needing something else to chew on if I’ve only had protein and veggies, but it depends on so many things. Is tabloule a favorite of yours? Any particular way you make it?
Oh, I have been DYING to get my hands on farro!! I think I’ve wanted to for as long as I’ve seen Giada on the food network, though – which probably means I was demanding farro at a young age…and still have yet to get my wish 😛 I can’t seem to find it here!
Hi Jess! I am bummed for you! Where are you that you can’t find that Farro?! Would you consider ordering it online? I broke down and bought coconut butter recently, cause…well cause it sounded flipping amazing! http://www.food52.com has a store online that MUST sell Farro. I’ll check for you. What about Spelt?
i have never heard of farro until today! i’m going to look for this at whole foods when i go there next!
Hi Junia!
It will be in the grain section in a small clear package. I find it near the rices in my whole foods. I won’t lie, it ain’t cheap. I believe the 1.1 lb. bag was $8.99, but many meals for me! Let me know if you try it!
I would love to try this recipe as it sounds delicious and very healthy. Farro looks like cracked wheat, which I love. Is it the same thing?.
Hey Ivy!
Great question! They aren’t the same, but are both FORMS of WHEAT. Cracked wheat is simply a wheatberry (which is a kernel of wheat that is intact in it’s most natural form, looks like a smaller version of a corn kernel or brown rice) that has been broken into coarse, medium or fine fragments then can be used in pilafs, cereals (hot) or breads.
Nutritionally, Wheatberries TRUMP all, but Farro is a runner up because it’s actually a good source of protein amongst other nutrients. Does that help?
Thank you very much for the reply. I must definitely look for farro now.
Anytime Ivy!
I have never cooked with farro before but I have heard good things!
Hey Jessica!
I think I just never thought about it before. Being that I will explore and seek foods out I might be a bit more enthusiastic than the average, but did I mention IT”S AWESOME?! IT basically puts brown rice to shame. Ha!