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 | |