• Katherine Arthurs

Smoky Butternut Squash + Farro Salad with Lime Shallot Dressing

By far, my new FAVORITE salad. This is straight up INSANE (yes, I'm yelling). I just can't get over these flavors.

Roasted + smoky squash with crispy garbanzo beans. Fresh cilantro, lime + shallots are amazing with crunchy farro + pomegranate seeds. Toss it all with arugula + serving extra dressing on the side.

Pair it with grilled chicken or roasted salmon. Keep it vegetarian - it's all good.

I made this on a complete whim + hungry stomach. It has a similar vibe of my Lemon Roasted Sweet Potato + Farro Salad with Feta + Arugula but is totally different too! Roasted vegetables + farro - it's a great combination.

Smoky Butternut Squash + Farro Salad with Lime Shallot Dressing

1 small-medium butternut squash, peeled + cubed into small pieces

1 tablespoon coconut oil

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 can garbanzo beans, drained

1 handful of fresh cilantro, chopped

1/2 cup farro

1/3 cup pomegranate seeds

2-3 cups fresh arugula

Preheat your oven to 425F. Place the squash, oil, smoked paprika, garlic powder + a pinch of each salt + pepper on a baking sheet tray. Toss to combine everything. Roast for 8 minutes. Remove + stir in the garbanzo beans. Roast for another 4 minutes + remove from the oven. Let cool.

Meanwhile, bring 2 cups of water to a boil in a small saucepot. Add in the farro. Simmer for 8 minutes or until the farro is cooked but still has a bite to it. Drain the remaining water + let cool slightly.

When everything is room temperature, mix the cilantro, farro + pomegranate seeds with the squash + garbanzo beans.

Serve with the arugula + drizzle with dressing.

Lime Shallot Dressing

1 medium shallot, minced

1/3 cup high quality olive oil

1/2 lime juice + zest

2 teaspoons apple cider vinegar

pinch of each salt + pepper

Mix all the dressing ingredients together. Set aside until needed.


This recipe was made #glutenfree + #dairyfree