Spring is here (even if it’s gone back to more seasonal chilly weather). But I still have a ton of winter squash sitting in the pantry. And they’re not getting any younger…
So I decided to make one of my favorite lunches – a hearty farro salad with roasted delicata squash, baby spinach, goat cheese, a sprinkling of dried cranberries and toasted squash seeds, and a light vinaigrette.
I began by roasting the squash since that takes the longest. Just olive oil, salt and pepper is all you need. The roasting brings out the sweetness and the squash has a lovely nutty flavor. We also roasted the seeds as they are really lovely – I like them even better than pumpkin seeds.
Then I cooked up a mess of farro – a lovely ancient grain that is a living ancestor of wheat (it’s official name is emmer wheat) that has a truly scrumptious nutty flavor to it and a nice, slightly chewy consistency.
I had some fresh herbs on hand, so I chopped those up and tossed them into the farro, too, since you can’t go wrong with fresh parsley, basil and dill.
Then I put the salad together on a bed of baby spinach, topping it with some chunks of chèvre, some of the roasted delicata squash seeds and a small handful of dried cranberries for added hints of sweetness. I drizzled olive oil, white balsamic vinegar, salt and pepper over it all and tucked in. Heavenly!
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