Farro Salad with Butternut Squash

ERICA JULSON
13Ingredients
80Minutes
1140Calories

Ingredients

US|METRIC
  • 1/2 butternut squash (large, peeled and cut into 1/2 inch cubes, about 4 cups)
  • 3 red onions (small, peeled, halved, and cut into 3/4 inch slices)
  • olive oil (Drizzle of)
  • kosher salt
  • cracked black pepper
  • 3 cups farro (quick-cooking, or regular farro)
  • 1/3 cup sunflower seeds (roasted & salted)
  • 1/3 cup pepitas (roasted & salted)
  • 1 cup dried cranberries
  • 8 tablespoons salted butter
  • 20 sage leaves (fresh)
  • 1 lemon
  • 1 cup Parmesan cheese (fresh shavings of)
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    NutritionView More

    1140Calories
    Sodium33% DV780mg
    Fat80% DV52g
    Protein69% DV35g
    Carbs51% DV154g
    Fiber136% DV34g
    Calories1140Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol80mg27%
    Sodium780mg33%
    Potassium1450mg41%
    Protein35g69%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate154g51%
    Dietary Fiber34g136%
    Sugars12g24%
    Vitamin A170%
    Vitamin C80%
    Calcium80%
    Iron90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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