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Farro Salad with Butternut Squash, Pomegranate and Goat Cheese
This hearty winter salad is filled with chewy farro, roasted butternut squash, sweet pomegranate and tangy goat cheese. The ultimate side dish recipe!
Course
Side, Side Dish
Cuisine
American
Keyword
butternut squash, butternut squash salad
Prep Time
20
minutes
Cook Time
20
minutes
Total Time
40
minutes
Servings
8
Calories
329
kcal
Author
Liz Della Croce
Ingredients
2
cups
farro
cooked according to package instructions
2
cups
Curry Roasted Butternut Squash
follow recipe instructions here
4
ounces
goat cheese
crumbled
¼
cup
pistachios
shelled, toasted and chopped
½
cup
pomegranate seeds
1
cup
green onions
minced
½
cup
parsley
minced
¼
cup
mint
minced
1
lemon
juiced
¼
cup
olive oil
salt and pepper to taste
Instructions
In a large bowl, combine cooked farro with all remaining ingredients (roasted squash through salt and pepper.) Toss well and adjust for seasoning if needed with added salt and pepper. Serve warm, cool or room temperature.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
49
g
|
Protein:
9
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
63
mg
|
Potassium:
409
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
4394
IU
|
Vitamin C:
24
mg
|
Calcium:
76
mg
|
Iron:
3
mg