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.