Farro Salad with Roasted Squash and Feta
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Difficulty: Easy
Cuisine: Mediterranean

Description:
A hearty grain salad with roasted squash, feta, herbs, and a lemony vinaigrette that holds up well for lunches or a simple dinner side.

Ingredients:
- 1.00 Cup farro
- 1.50 Pound butternut squash
- 4.00 Tablespoon olive oil
- 1.25 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon Dijon mustard
- 0.50 Cup feta cheese
- 0.50 Cup parsley
- 0.25 Cup pumpkin seeds

Instructions:
<ol><li>Heat the oven to 425 F. Toss the squash with 2 tablespoons olive oil, 3/4 teaspoon salt, and the pepper on a rimmed sheet pan.</li><li>Roast for 25 to 30 minutes, turning once, until the squash is browned at the edges and tender in the center.</li><li>Meanwhile, simmer the farro in salted water until chewy and tender, 20 to 25 minutes. Drain well.</li><li>Whisk the lemon juice, Dijon, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt in a large bowl.</li><li>Add the warm farro and toss so it absorbs the dressing. Fold in the roasted squash, feta, parsley, and pumpkin seeds.</li><li>Taste and adjust with more lemon juice or salt before serving.</li></ol>

Notes:
<ul><li>Pearled farro cooks faster than whole farro, so check the package timing.</li><li>Roasted sweet potato can replace the squash.</li><li>The salad keeps for 3 days; add a splash of lemon juice before serving leftovers.</li></ul>

Source: https://recipesworthcooking.com/farro-salad-roasted-squash-feta/export/