Equipment
* optional
Ingredients
Base and Produce
- 200 g pearled farro, rinsed
- 500 g butternut squash, peeled, seeded, and diced into 1.5cm cubes
- 700 ml water or vegetable broth
Apple Cider Vinaigrette
- 60 ml extra virgin olive oil
- 60 ml apple cider, unfiltered
- 30 ml apple cider vinegar
- 10 g dijon mustard
- 15 ml maple syrup
- 4 g kosher salt
- 1 g black pepper, freshly ground
Mix-ins and Garnish
- 100 g feta cheese, crumbled
- 50 g pecans, roughly chopped and toasted
- 15 g fresh mint, leaves only, roughly chopped
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper for easy cleanup.
Place the diced butternut squash on the prepared baking sheet. Drizzle with 15ml of olive oil and a pinch of salt. Toss thoroughly to coat, spread into an even layer, and roast for 25 to 30 minutes until tender and caramelized at the edges.
While the squash roasts, bring the water or vegetable broth to a boil in a medium saucepan. Add the rinsed farro, reduce the heat to a simmer, cover, and cook for 25 to 30 minutes.
Once the farro is cooked, drain any excess liquid through a fine mesh strainer. Transfer the warm farro to a large mixing bowl.
In a separate small bowl or measuring jug, combine the remaining 45ml of olive oil, apple cider, apple cider vinegar, dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously until the dressing is completely smooth and emulsified.
Pour the prepared vinaigrette over the warm farro. Toss well to ensure the grains absorb the dressing while they are still hot.
Add the roasted butternut squash, crumbled feta, toasted pecans, and fresh mint to the bowl. Fold gently to combine without mashing the squash. Taste and adjust seasoning if necessary. Serve immediately while warm, or allow it to cool to room temperature.
Chef's Notes
- Dressing grains while they are still warm is a foundational technique. Heat opens up the starch structure of the farro, allowing it to soak up the vinaigrette from the inside out rather than just coating the surface.
- Pearled or semi-pearled farro cooks much faster than whole farro. If using whole grain farro, you will need to soak it overnight or extend the cooking time to 45-60 minutes.
- Toasting the pecans before adding them is non-negotiable for the best flavor. The heat releases natural oils, amplifying their nutty aroma and ensuring a crispier texture that holds up against the dressing.
- If preparing this for meal prep, keep the fresh mint and pecans separate until just before eating to maintain the brightest flavors and optimal crunch.
Storage
Refrigerator: 4 days — Store in an airtight container. The farro will continue to absorb the dressing as it sits.
Reheating: Microwave in 30-second bursts until just warmed through, or eat at room temperature.
