Warm Farro Salad

"Butternut Squash: Use a smaller butternut squash. It should be about 4 cups once you chop it up. You can use pre-cut squash to save time. Sweet potato or another squash variety can be used here too. Parsnip: Adds a really nice sweetness and depth of flavour. I'd recommend adding it but you can skip it if you must. Zucchini or eggplant could be used as a substitute."

"Farro: Use rinsed farro. Substitute barley. For gluten-free, use brown rice or wild rice. Red Onion: White onion is suitable in a pinch. Apple: An variety can be used but something crisp like Honeycrisp or Pink Lady works best. Apple Cider Vinegar: Bright and tangy! Substitute red wine vinegar or white wine vinegar if needed. Spinach: I found baby spinach to work best here but you could substitute finely chopped kale or arugular."

The warm farro salad features chewy farro, roasted butternut squash, parsnip, red onion, crisp apple, dried cranberries, baby spinach, and toasted pumpkin seeds tossed in a tangy apple cider vinegar and grainy mustard dressing. Rinsed farro is recommended; barley or gluten-free brown or wild rice can be substituted. Butternut squash can be pre-cut or replaced with sweet potato or another squash, while parsnip adds sweetness and depth but can be omitted. Baby spinach may be swapped for finely chopped kale or arugula. Optional proteins include chickpeas, white beans, lentils, tofu, salmon, or chicken. The salad stores well for make-ahead meals and repurposed farro can be used in other bowls.

Read at Running on Real Food