Roasted Cranberry Farro Salad with Curry Dressing
This hearty cranberry farro salad is packed with the delicious flavors of butternut squash, tart cranberries, creamy goat cheese, and a yummy curry dressing. It makes for a delicious side dish or satisfying lunch.
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Makes: 6 servings (as a side)
Ingredients
- 1 ½ cups fresh cranberries
- 2 Tbsp olive oil, divided
- Salt and pepper
- 1 ½ cups diced butternut squash
- 1 ½ cups dry farro
- 2 cups baby kale (or regular kale with ribs removed and chopped. can also use baby spinach)
- 2 oz. goat cheese, crumbled
Curry Dressing
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp honey
- 1 tsp dijon mustard
- 1 tsp curry powder
- ¼ tsp salt
Instructions
- Pre-heat oven to 400 degrees.
- Toss cranberries in 1 Tbsp olive oil and a little salt and pepper and place on half of a baking sheet. Toss butternut squash with remaining 1 Tbsp olive oil and a little salt and pepper and place on other half of baking sheet (don't mix as you'll need to remove cranberries from oven first.
- Place in oven for 10 minutes, until cranberries are shriveling. Remove cranberries from oven and continue roasting butternut squash for 15-20 more minutes, until tender.
- While cranberries and squash are roasting, prepare farro according to package directions. Once cooked and drained, put farro in a large bowl.
- Add cranberries, squash, baby kale, goat cheese, and dressing to farro in bowl. Toss to combine.
Curry Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, mustard, curry powder, and salt.
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