If your commitment to eating a little lighter in the new year is already losing its appeal, try this Warm Squash + Farro salad from Tom Borgia of State Street Provisions. The hearty (but still veg-heavy) dish features butternut squash seasoned with za’atar (for a touch of Middle Eastern flair), then roasted and stirred together with farro, feta, pine nuts and raisins for a decidedly warmer way to stick to your goals.
- 3 pounds butternut squash, peeled and diced
- 10 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 1 tablespoon za’atar
- 1 1/2 cups farro
- 2 cups water
- 1 1/2 cups apple cider
- 2 cloves garlic, minced
- 1 tablespoon sherry vinegar
- 1 tablespoon chives, very finely sliced
- 1/4 cup pine nuts
- 1/4 golden raisins
- 3 ounces feta
- salt and pepper, to taste
- Preheat oven to 400ºF. In a large mixing bowl, toss the squash with 3 tablespoons extra virgin olive oil, za’atar and salt and pepper, to taste. Then, spread on a large sheet pan and roast for about 8 minutes. Flip the squash and roast for an additional 8 minutes.
- Meanwhile, slowly simmer the farro in the water and apple cider with a pinch of salt until tender.
- In a small mixing bowl, combine the minced garlic, 7 tablespoons olive oil and sherry vinegar. Spread the pine nuts on a baking sheet and toast at 400ºF for about five minutes. Slice the feta (do not crumble).
- While the squash and farro are still warm but not hot, carefully fold all ingredients together in a large mixing bowl trying not to break up feta. Divide evenly into serving bowls. Garnish with a small amount of extra virgin olive oil drizzled over the top as well as a dusting za’atar, mint leaves and watercress.