Warm Butternut Squash + Farro Salad
Author: 
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
  1. Preheat oven to 400.
  2. 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.
  3. Heat 1 teaspoon olive oil in a medium-sized pan. Add chickpeas and saute until browned, about 3-4 minutes.
  4. Combine squash, eggplant, chickpeas, farro, pomegranate seeds, dates, walnuts, and parsley in a large bowl.
  5. Toss with lemon juice.
  6. 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