I am never trying to show up to Thanksgiving (or in this case, Friendsgiving) needing to cook or prepare my dish contribution. This is especially true when you are contributing a non-traditional/essential Thanksgiving dish.
Our Friendsgiving is on a Saturday this year. I am never trying to spend Friday night making a Tgiving side dish (okay maybe I am but most people wouldn’t so let’s go with that).
This dish fulfills both of these requirements.
Farro salads are a true gift. They can be made WELL in advance (talking days on days in advance) and they seem to only get better the longer they sit. If you are hosting Thanksgiving you will love your past self when, in the chaos of turkey/gravy/place settings/etc, you can magically pull a healthy and delicious side out of your fridge. This salad is hearty and flavorful packed with roasted butternut squash, roasted red onion (minced and whole), toasted walnuts, thyme, walnut oil and goat cheese. Yaaaaaas. I am thankful for this recipe.
- 2.5 cups farro, cooked*
- 4 cups butternut squash, cut into 0.5” dice
- 1 large red onion, cut into 1/8ths
- 1 tablespoons fresh thyme, minced
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 cup chopped walnuts, aggressively toasted
- 4 tablespoons walnut oil (or sub olive oil)
- 1/3 cup goat cheese, crumbled
*Cook according to package instructions. I cooked mine in vegetable stock. Use more or less farro if desired.
- Preheat oven to 375 degrees F.
- Toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a teaspoon of salt on a baking sheet. Arrange in single layer and place in the oven for about 20 minutes. Toss the squash and onions occasionally to get even browning. Remove from the oven, let cool a bit, and mince just half of the red onions.
- In a large bowl gently toss the roasted vegetables with the farro, walnuts and walnut oil. Taste and season accordingly. This can keep in a fridge for several days. Top with goat cheese when you are ready to serve.
Inspired by 101Cookbooks