Look for farro, a grain gaining in popularity, in your supermarket, or substitute wild rice. High in fiber, farro's firm texture and nutty flavor pair well with tender, sweet roasted squash and creamy crumbles of cheese.
1 cup uncooked farro
1/2 small butternut or kabocha squash, peeled and cut into 1/2-inch pieces (about 2 lb.)
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
6 tablespoons olive oil, divided
1/4 cup roasted unsalted almonds, coarsely chopped
3 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon ground red pepper
1 shallot, minced
2 cups chopped radicchio or Belgian endive
1 cup loosely packed fresh flat-leaf parsley leaves
3 ounces crumbled blue cheese (optional)
How to Make It
Bring 6 cups salted water to a boil in a Dutch oven over high heat. Add farro, and boil, stirring occasionally, 25 to 30 minutes or until tender. Drain farro, and spread in a single layer in a lightly greased jelly-roll pan. Chill, uncovered, 30 minutes.
Meanwhile, preheat oven to 450°. Toss together squash, next 4 ingredients, and 2 Tbsp. olive oil in a large bowl. Spread squash in a single layer in a lightly greased jelly-roll pan, and bake 10 to 15 minutes or just until tender. Cool in pan 30 minutes.
Stir together almonds, next 4 ingredients, and remaining 1/4 cup olive oil in a small bowl. Add salt to taste. Let stand 10 minutes.
Stir together farro, radicchio, and parsley in a medium bowl. Spoon desired amount of almond vinaigrette over farro; toss to coat. Transfer to a serving platter. Top with roasted squash and, if desired, blue cheese. Serve with remaining vinaigrette.