Photo: Anna Pelzer
Warm Farro Salad with Butternut Squash and Hazelnuts
13 ingredients
openrecipes
Combining whole-grain farro with chunks of butternut squash, crunchy hazelnuts and dried cranberries, this salad is not only beautiful, it’s also packed with nutrients. Serve alongside our beef tenderloin with Pinot Noir sauce (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
416
Calories
8g
Protein
13g
Fat
63g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 cups (56 fl. oz./1.75 l) water
- 2 tsp. kosher salt, plus more, to taste
- 1 1/2 cups (9 oz./280 g) farro
- 1/2 cup (2 1/2 oz./75 g) hazelnuts
- 3 Tbs. unsalted butter
- 1 yellow onion, finely diced
- 3 cups (15 oz./470 g) diced peeled butternut squash
- (1/2-inch/12-mm dice) (about 1 lb./500 g squash)
- Freshly ground pepper, to taste
- 2 Tbs. fresh thyme leaves
- 2 Tbs. sherry vinegar
- 1 cup (4 oz./125 g) dried cranberries
- 2 cups (4 oz./125 g) thinly sliced radicchio
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes