Warm Farro Salad With Butternut Squash And Hazelnuts
This hearty farro salad features a delightful mix of flavors and textures, combining tender farro with roasted hazelnuts, caramelized butternut squash, and tangy dried cranberries. Tossed with fresh thyme, sherry vinegar, and radicchio, this dish is both satisfying and bursting with fall flavors.
— Constant Cookbook
Ingredients
- 7 cups (56 fl. oz./1.75 l) water
- 2 tsp. kosher salt, plus more, to taste
- 1 1/2 cups (9 oz./280 g) farro
- 1/2 cup (2 1/2 oz./75 g) hazelnuts
- 3 Tbs. unsalted butter
- 1 yellow onion, finely diced
- 3 cups (15 oz./470 g) diced peeled butternut squash
- (1/2-inch/12-mm dice) (about 1 lb./500 g squash)
- Freshly ground pepper, to taste
- 2 Tbs. fresh thyme leaves
- 2 Tbs. sherry vinegar
- 1 cup (4 oz./125 g) dried cranberries
- 2 cups (4 oz./125 g) thinly sliced radicchio
Instructions
- In a large saucepan over high heat, bring the water and the 2 tsp. salt to a boil. Add the farro, reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 45 minutes. Drain off and reserve the excess water.
- Meanwhile, in a 5-quart (5-l) essential pan or sauté pan over medium heat, toast the hazelnuts until golden brown, 5 to 7 minutes. Coarsely chop the nuts.
- In the same pan over medium heat, melt the butter until foaming. Add the onion and cook until just tender, 2 to 3 minutes. Add the squash, season with salt and pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the thyme and cook for 30 seconds. Stir in the vinegar and cranberries. Fold in the farro, hazelnuts and radicchio. Add more cooking water if needed. Adjust the seasoning with salt and pepper and serve immediately. Serves 6 to 8.
- Williams-Sonoma Kitchen  
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