Hands-on Time
25 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 6 to 8 servings
Photo: Iain Bagwell; Styling: Buffy Hargett Miller 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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