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Recipes
October 2013

Squash and Farro Salad with Tahini Vinaigrette

By Chris MoroccoPhotography by Hirsheimer Hamilton

3.7

(3)

Image may contain Plant Food Dish Meal Cutlery Vegetable Produce and Pottery

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Recipe information

  • Total Time

    60 minutes

  • Yield

    4 Servings

Ingredients

1

cup semi-pearled farro

Kosher salt and freshly ground black pepper

1

medium acorn squash (about 2 lb.), sliced lengthwise into 1” wedges, wedges halved crosswise

6

tablespoons olive oil, divided

1

tablespoon tahini (sesame seed paste)

1

teaspoon finely grated lemon zest

¼

cup fresh lemon juice

4

small radishes, trimmed, very thinly sliced

4

cups baby kale or arugula

4

ounces feta, thinly sliced

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°. Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes; drain and set aside.

    Step 2

    Meanwhile, toss squash and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until soft and browned, 20–25 minutes. Let cool slightly.

    Step 3

    Whisk tahini, lemon zest, lemon juice, and remaining 4 Tbsp. oil in a large bowl; season with salt and pepper. Add farro, squash, radishes, and kale and toss to combine; season with salt and pepper. Top salad with feta just before serving.

Nutrition Per Serving

Calories (kcal) 600 Fat (g) 30 Saturated Fat (g) 6 Cholesterol (mg) 15 Carbohydrates (g) 88 Dietary Fiber (g) 13 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 440
Explore Bon AppétitSaladAcorn SquashSquashVegetableFarroRice & GrainsEasyWeeknight MealsMainSideVegetarianRoastDinner