Recipe type: vegan, salad, whole grains, dinner, side dish, holidays
Prep time:
Cook time:
Total time:
Serves: 8
This warm roasted butternut squash and farro salad is packed with nutritious ingredients like squash, eggplant, chickpeas, walnuts, pomegranate, and dates. It's a delicious, plant-based holiday dish!
Ingredients
4 cups butternut squash, cubed
1 small eggplant, cubed
2 tablespoons olive oil
1 can chickpeas, rinsed and drained
3 cups farro, cooked
1 lemon, juiced
salt and pepper
½ cup pomegranate seeds
½ cup Dole California dates, chopped
½ cup walnuts, chopped
¼ cup parsley, chopped
Instructions
Preheat oven to 400.
Toss butternut squash and eggplant with 2 teaspoons olive oil. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, tossing halfway through.
Heat 1 teaspoon olive oil in a medium-sized pan. Add chickpeas and saute until browned, about 3-4 minutes.
Combine squash, eggplant, chickpeas, farro, pomegranate seeds, dates, walnuts, and parsley in a large bowl.
Toss with lemon juice.
Add salt and pepper to taste.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/12/warm-roasted-butternut-squash-farro-salad.html