Made this for our monthly cooking group last night and everyone loved it. Used a combination of endive and radicchio. As the previous reviewer pointed out, the salad does look great. Would definitely make again.
Roasted Squash with Farro and Almonds
Photo: Iain Bagwell; Styling: Buffy Hargett Miller
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Total: 1 Hour, 35 Minutes
- 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)
- 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.
- 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.
- 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.
- 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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