Fall Grain Salad
The perfect Fall side dish for all occasions
Ingredients
- 1 cup Farro Uncooked** can use sorghum
- 2 1/2 cups liquid (water or vegetable broth)
- 1 butternut suqash chopped into cubes
Choose your add ins: spniach, baby kale, shallots, craisins, feta cheese, goat cheese, pomegrante, roasted shaved brussel sprouts, fresh thyme, rosemary, sage, pumpkin seeds
Maple Vinaigrette Dressing
- 3/4 cup Extra Virgin Olive Oil
- 1-2 TBSP pure maple syrup
- 1 1/2 TBSP Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp Italian Seasoning
- Dash Sea SAlt and Pepper to taste
Instructions
Farro
- Rinse Farro and place in a small pot with 2 1/2 cups liquid. Bring to a boil. Cover and reduce to a simmer for up to 40 mins. Farro should be tender (check in around 20 mins). Drain the excess liquid.
- Meanwhile, peel and cut a butternut squash into about 1 inch cubes. Roast 425° for 20-30 mins (until fork tender).
- In a large mixing bowl, add cooked butternut squash, cooked farro, and any greens (the heat from the farro and squash will lightly wilt the greens). Add any add ins then drizzle the maple vinaigrette over top. Lightly mix.
Maple Vinaigrette Dressing
- Place ingredients in a mason jar and blend using an immersion blender. Taste and adjust. (Can use a whisk if you don't have an immersion blender.)
Instant Pot Farro:
- Add 1 cup farro and 2 cups water to the IP. Manual High for 10mins. Natural release for 5mins, then quick release. Drain any extra liquid.
Instant pot for Sorghum:
- Add 1 cup sorghum and 3 cups water to the IP. Manual high 30mins. Quick release then drain extra liquid.