Warm Farro Salmon Salad* Recipe

Preparation Steps

1. 1

   Cook the Farro

   In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain any excess water and set aside.

2. 2

   Roast the Butternut Squash

   Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

3. 3

   Cook the Salmon

   Season the salmon fillets with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook salmon for about 4-5 minutes per side, or until cooked through. Remove from heat and flake into large pieces.

4. 4

   Toast Pine Nuts

   In a small dry skillet, toast the pine nuts over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat.

5. 5

   Combine Salad Ingredients

   In a large mixing bowl, combine the cooked farro, roasted butternut squash, roasted red peppers, sliced red onion, garden rocket, flaked salmon, and crumbled feta.

6. 6

   Dress the Salad

   In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve

   Divide the salad among plates and sprinkle with toasted pine nuts. Serve warm.