Ingredients and Weight:
- Butternut squash, peeled and diced: 500 grams
- Farro: 250 grams
- Blood oranges: 4 medium
- Pomegranate seeds: 1 cup
- Red onion, thinly sliced: 1/2 cup
- Spinach, fresh: 150 grams
- Feta cheese, crumbled: 100 grams
- Walnuts, toasted: 1/2 cup
- Olive oil: 1/4 cup
- Honey: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
- Cook farro according to package directions.
- While the squash and farro are cooking, prepare the vinaigrette. Juice the blood oranges and whisk together with olive oil, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine roasted butternut squash, cooked farro, pomegranate seeds, red onion, spinach, and feta cheese.
- Pour the vinaigrette over the salad and toss to combine. Garnish with toasted walnuts.
Nutritional Information (per serving):
- Calories: 450
- Fat: 25 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
Dish Characteristics:
- Colorful and visually appealing
- Combination of sweet and savory flavors
- Roasted butternut squash adds warmth and texture
- Farro provides a hearty base
- Blood orange vinaigrette gives a tangy and refreshing touch
User Comments:
- "This salad is a perfect balance of flavors and textures."
- "The roasted butternut squash is so sweet and tender."
- "I love the crunchiness of the walnuts and the freshness of the spinach."
- "The blood orange vinaigrette is a great addition."
- "This is a stunning and delicious salad that will impress your guests."
Special Precautions and Tips:
- Use ripe blood oranges for a more intense flavor.
- If you don't have blood oranges, you can substitute with regular oranges.
- To save time, use pre-cooked farro.
- Roast the butternut squash in advance and store it in the refrigerator for later use.
