Farro Salad with Mushrooms and Butternut Squash

Name: Farro Salad with Mushrooms and Butternut Squash
Yield: serves 8 to 10
Ingredients: Kosher salt; 1 1/2 cups farro, soaked in water for 1 hour and drained (see Note); 1 medium butternut squash, peeled, seeded, and diced (about 5 cups); 4 tablespoons extra-virgin olive oil; Freshly ground black pepper; 1 pound cremini mushrooms, quartered (about 4 cups); 4 large sage leaves, chopped (about 1 tablespoon); 1 tablespoon sherry or Banyuls vinegar, more as needed; 5 inner ribs of celery, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups); 4 scallions, thinly sliced; 2 tablespoons chopped parsley; 1/2 cup freshly squeezed lemon juice, more as needed; 1/4 cup extra-virgin olive oil; 2 tablespoons minced shallots; Kosher salt

December 22, 2011

Farro is an ancient grain that, despite its popularity in central Italy, was once impossible to find in the United States. With rising demand for it, more and more domestic growers are starting to cultivate it, including Eatwell Farm in Northern California and Bluebird Grain Farms in Oregon. This hearty fall salad works well as a vegan entrée or a side dish, or even warmed and served as a Thanksgiving stuffing. I like to add diced or pulled roasted turkey to turn this into an entrée salad. Small cubes of good-quality Pecorino Romano are also a nice addition and give the dish added richness and umami.

Recipe notes

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