Ingredients:
- 1 cup Semi-Pearled Farro, rinsed
- 4 cups Vegetable or Chicken Stock (Low Sodium)
- 1 teaspoon Sea Salt (for cooking farro)
- 3 cups Butternut Squash (peeled, seeded, cut into 1-inch cubes)
- 1 large Red Onion (cut into 1-inch wedges)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1 teaspoon Dried Oregano
- Kosher Salt and Black Pepper (To taste)
- ¼ cup Extra Virgin Olive Oil (for vinaigrette)
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 clove Garlic (minced finely)
- ½ teaspoon Honey or Maple Syrup (optional)
- ½ cup Feta Cheese (crumbled)
- ¼ cup Fresh Parsley (chopped)
- 2 tablespoons Fresh Mint (chopped)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and red onion wedges on a baking sheet with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Roast for 30–35 minutes, stirring halfway through, until the squash is tender and caramelized. Set aside to cool slightly.
- Thoroughly rinse the farro under cold running water. In a large saucepan, bring the 4 cups of stock and 1 teaspoon of salt to a boil. Add the rinsed farro. Reduce heat to a gentle simmer, cover loosely, and cook for 30–35 minutes, or until the farro is tender yet delightfully chewy (al dente). Drain any remaining liquid immediately, return the farro to the pan, cover, and let it steam for 5 minutes.
- In a small bowl, combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, and honey/maple syrup (if using). Season generously with salt and pepper. Slowly whisk in the ¼ cup of olive oil until the dressing is emulsified and slightly thickened.
- Transfer the warm, drained farro to a large mixing bowl. Pour about two-thirds of the vinaigrette over the farro and toss immediately to absorb the flavor. Gently fold in the roasted vegetables, crumbled feta cheese, fresh parsley, and mint. Taste for final seasoning and add the remaining vinaigrette if desired. Serve warm or chilled.