Home / Recipes / Farro with California Prunes, Butternut Squash & Pecans

Farro with California Prunes, Butternut Squash & Pecans

This farro salad will have you coming back for seconds… maybe even thirds! It’s the perfect lunch for a hot summer day. It’s healthy and adds that special something to your next picnic.

Featuring California Prunes

Ingredients

3 tbspsapple cider vinegar
60 mlextra-virgin olive oil (divided)
1½ tspssea salt (divided)
180 guncooked farro or whole grain of choice
10California prunes, thinly sliced (170 g)
1 kgbutternut squash cubes (about 1 cm)
3scallions, thinly sliced, green and white parts separated
60 gpacked thinly sliced fresh basil
30 gpacked chopped fresh flat-leaf parsley
75 gpecan pieces or pine nuts, toasted

  1. Step 1

    In a medium bowl, whisk together the apple cider vinegar, 2 tbsps of the olive oil, and 1 tsp of the salt. Set aside.

  2. Step 2

    Add the farro to 1183 ml of cold water in a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and cook according to package directions until tender. (Note: Cooking time will vary.) Drain well of excess liquid through a fine mesh strainer. Add the cooked farro and sliced California Prunes to the apple cider mixture; stir to combine and set aside.

  3. Step 3

    Meanwhile, heat the remaining 2 tbsps of olive oil in a large cast iron or other stick-resistant skillet over medium heat. Add the butternut squash cubes and remaining ½ tsp of salt and cook while stirring occasionally until just-tender and lightly browned, about 15 minutes. Add the white part of the scallions and cook while stirring occasionally until the scallions are lightly browned, about 3 minutes. (Note: Do not over stir to prevent squash from getting mushy.)

  4. Step 4

    Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.

  5. Step 5

    Stir in the basil, parsley, and pecans and serve warm or at room temperature. Alternatively, chill the farro mixture, then stir in the basil, parsley, and pecans, and serve cool.

You might also like

see all recipes
Dessert

Florida Grapefruit Cookies

Add a citrusy twist to your cookie exchange with fresh Florida grapefruit zest. The tangy and refreshing flavor of these…
read recipe
Dinner, Fruits & Vegetables, Gluten-free, Lunch, Main Courses

Northwest Chili

The nutritious Northwest Chili is just what you need when damp winter days approach. It’s made of chickpeas, beans, lentils…
read recipe
Dinner, Lunch, Main Courses, Quick Meals, Seafood

Wild Alaska Salmon Pizza

Switch up your pizza game and bring the flavors of Alaska to your table! The Wild Alaska Salmon Pizza is…
read recipe