The secret to a really satisfying, meal-worthy salad is a variety of textures and flavors. This one has it all—chewy farro, sweet caramelized squash, peppery arugula, fresh herbs, creamy feta and crunchy nuts and seeds. I like to mix it up with whatever ingredients I have on hand. Swapping out different grains, cheese or avocado, lettuces and toppings. I always like to include roasted vegetables. They make a hearty addition to all the fresh elements. In the fall I love using sweet potatoes or winter squash, spring asparagus and summer is all about zucchini, tomatoes and eggplants!
Summer Squash and Farro Salad with Feta and Arugula
Description
The secret to a really satisfying, meal-worthy salad is a variety of textures and flavors. This one has it all—chewy farro, sweet caramelized squash, peppery arugula, fresh herbs, creamy feta and crunchy nuts and seeds. I like to mix it up with whatever ingredients I have on hand. Swapping out different grains, cheese or avocado, lettuces and toppings. I always like to include roasted vegetables. They make a hearty addition to all the fresh elements. In the fall I love using sweet potatoes or winter squash, spring asparagus and summer is all about zucchini, tomatoes and eggplants!
Ingredients
1 cup of farro
4 medium summer squash. diced into 1/2 inch cubes (aprox 1–1.5 lbs)
4 tablespoons olive oil, divided
sea salt
freshly ground black pepper
1 tablespoon white wine vinegar
a few handfuls of arugula
basil + mint, torn
feta, goat cheese or avocado
Ami Ami Savory or a combo of nuts and seeds (I like pine nuts or walnuts and sunflower seeds)
Instructions
- Cook farro according to the directions on the package. Allow to cool to room temperature.
- Preheat the oven to 400. On a parchment lined baking sheet spread the summer squash. Season with salt and pepper and drizzle with 2 tablespoon olive oil. Give it a good stir. Roast for 30-40 minutes until caramelized.
- In a large boil add the farro. Add the remaining 2 tablespoons olive oil and vinegar and season with salt and pepper. Toss to combine and add summer squash, basil and mint.
- Serve over arugula or combine. Top with cheese or avocado, nuts and seeds.
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