Salads
Farro Salad with Butternut Squash
Hook & Ladder Winery
2134 Olivet Road
Santa Rosa, CA 95401
hookandladderwinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Christine De Loach
- YIELD: Serves 12
- PAIRS WELL WITH: Hook & Ladder Station Ten
Christine De Loach created this dish for her aunt's 95th birthday luncheon, an outdoor, all-afternoon event. There are several vegetarians in the family - the family doctor was also in attendance - so the side salad had to be nutritious and served without being refrigerated, yet with plenty of flavor. This dish is wonderful for a large crowd.
Ingredients:
- 1 medium butternut squash
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt and freshly ground pepper, to taste
- 7 cups water
- 3 cups pearled farro
- 1/3 cup dried cranberries
- 1/2 cup pine nuts
- 1 red onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 large tomato, finely diced
- 1 cup arugula, stemmed
- 1/4 cup red wine vinegar
- 1/2 cup Hook & Ladder extra-virgin olive oil
Directions:
Preheat the oven to 350°F. Cut the butternut squash in half lengthwise and remove the seeds. Rub the butter on the cut side of the squash halves and season with salt and pepper. Place on a baking sheet and roast until tender, about 45 minutes. Peel the squash and cut the flesh into 1/2-inch cubes. Set aside. Pour the water into a large pot, add salt and bring to a boil over high heat. Add the farro, reduce the heat and simmer until the grains are tender, 15 to 20 minutes; do not overcook. Drain the farro, then spread the grains out on a baking sheet and let them cool slightly and dry. Meanwhile, soak the dried cranberries in hot water until softened, about 30 minutes, then drain. In a small fry pan over medium heat, toast the pine nuts. In a large bowl, combine the squash, farro, cranberries, pine nuts, onion, bell pepper, garlic, tomato and arugula. In a small bowl, whisk together the vinegar and olive oil, and season with salt and pepper. Add the dressing to the salad and stir to combine. Adjust the seasoning with salt and pepper. Serve at room temperature.
