Friday, February 3, 2012

Arugula, Farro, & Buttercup Squash Salad

Arugula, Farro, & Buttercup Squash Salad

 * Prep Time: 6 hours to overnight
* Cook Time: 30 minutes
* Ingredients: 
  • 1 1/2 cup farro*
  • 2 cups arugula
  • 1 small buttercup squash, skin removed, cubed
  • 2 tbsp olive oil, more to taste
  • 1/4 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp red wine vinegar, more to taste
  • 1/2 tsp ground coriander
  • 1/8 tsp marjoram
  • salt and pepper, to taste
* Recipe:
  1. Let the farro soak for at least 6-8 hours to overnight. I did this per box directions. Follow whatever your farro box or bag tells you.
  2. In a small pot, cook the cubed buttercup squash in 1 tbsp olive oil over medium heat until tender, about 10-15 minutes.
  3. While squash is cooking, prepare farro according to box directions to cook. It should end up tender like rice.
  4. In a small skillet, heat remaining olive oil over medium heat and cook onions and garlic. Cook until onions are translucent.
  5. In a big bowl, combine all the ingredients. Add more olive oil and vinegar if need be until the taste turns out as you like it. 
* Note: Farro is common in Middle Eastern and Italian dishes. You can find it with the other grains in your grocery. I got my bag at Whole Foods.

1 comment:

Bethany said...

Wow, that dish looks so delicious! I'm all about the arugula lately so this is right up my alley. I really enjoy your blog and the recipes you post to VegWeb!

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