Recipe

Farro Salad with Mushrooms and Squash

Farro Salad with Cremini Mushrooms and Roasted Delicata Squash

(serves 6)

Pair with 2017 Cabernet Franc

Ingredients

  • 1 medium delicata squash
  • 1/4 cup pure olive oil
  • 1-1/2 tsp. salt
  • 3/4 tsp. pepper
  • 1 large shallot, finely minced
  • 2 Tbsp. red wine vinegar
  • 1/2 lb. cremini mushrooms, stemmed, sliced 1/4" thick
  • 1 cup farro
  • 1/4 cup extra virgin olive oil
  • 2 lemons, zested and juiced
  • 2 tsp. thyme, chopped
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. chives, minced

Directions

Preheat the oven to 350°F. Position a rack in the center of the oven.

Using a peeler, remove most of the outer skin on the delicata squash, then cut the ends off. Slice the squash into 1/2" rings and remove the seeds and stringy insides. Toss the squash slices with 2 Tbsp. pure olive oil, 1/2 tsp. salt and 1/4 tsp. pepper and lay in a single layer on a baking sheet lined with parchment. Roast until tender and just starting to brown, about 35-40 minutes. (Turn over the slices halfway through baking to get color on both sides.) Remove the squash and turn the oven up to 450°F.

Place the minced shallot and the red wine vinegar in a small bowl, stir to mix and let sit for at least 15 minutes.

Toss the cremini mushrooms in a bowl with 2 Tbsp. pure olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place on a baking sheet in a single layer then roast until browned and starting to caramelize, about 15-20 minutes. Remove from the oven and let cool.

Bring a large pot of salted water to a boil. Add the farro, bring to a boil again, then turn down to medium and cook until tender, about 20-22 minutes. Drain through a strainer and rinse with cold water.

Place the farro in a large bowl. Add the mushrooms, shallot and vinegar mixture, the extra virgin olive oil, lemon zest and juice, thyme, 1/2 tsp. salt, 1/4 tsp. pepper, parsley and chives. Stir to mix thoroughly. Taste for seasoning adding more to taste.

Arrange the roasted squash on a platter or in a bowl and mound the farro salad in the center.

Sarah Scott
Chef/Culinary Consultant



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