adapted from Michael Symon at Food Network
Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 258 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 592.6mg | 20 % | |
Potassium 208.8mg | 5 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 12g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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