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 tbsps	apple cider vinegar
60 ml	extra-virgin olive oil (divided)
1½ tsps	sea salt (divided)
180 g	uncooked farro or whole grain of choice
10	California prunes, thinly sliced (170 g)
1 kg	butternut squash cubes (about 1 cm)
3	scallions, thinly sliced, green and white parts separated
60 g	packed thinly sliced fresh basil
30 g	packed chopped fresh flat-leaf parsley
75 g	pecan pieces or pine nuts, toasted

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.
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.
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.)
Step 4
Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.
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.

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Breakfast

Farro with California Prunes, Butternut Squash & Pecans

Ingredients

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