Remember the time I said I could eat this salad every day? While I still love that salad, there’s a new salad in town that may have taken the reigns on my taste buds. I’ve made it 4 times in the last two weeks. It’s got everything you need to create a perfect bite – peppery arugula, a hearty grain, sweet butternut squash, crunchy pistachios, tart cranberries, sharp Parmesan, and a tangy dressing. And now, my mouth is watering…
This is the salad that you make for people that don’t like salads and I’m pretty sure you’ll convert them to salad lovers. Try it and let me know what you think!
There’s also a lot of health benefits in the ingredients of this salad, here are a few:
- Farro – While quinoa is often touted as the “it” grain, farro should be part of that conversation as well. A serving (1/4 cup dry) of farro has 7 g protein, which is more protein than a large egg. I love the tender and chewy texture of farro – it leaves me very satisfied!
- Butternut squash – It has 350% of the Recommended Daily Allowance (RDA) of Vitamin A and 50% of the RDA for Vitamin C which means it helps improve your eyesight, protects your skin from aging, and boosts your immune function.
- Pistachios – Similar to other nuts, pistachios are a very good source of monounsaturated fats which make them heart healthy! Pistachios actually have more protein, potassium, and vitamin K than other nuts (per serving).
- Arugula – According the Aggregate Nutrient Density Index (ANDI), arugula is among the top 10 most nutrient dense foods. Similar to other dark leafy greens, arugula is a nutritional powerhouse filled Vitamin A, Vitamin K, Vitamin C, folate, calcium, and more. These nutrients can help to lower blood pressure and inflammation.
- 1 cup farro (dry)
- 1/2 cup shelled pistachios
- 12 oz cubed/cut butternut squash (about 3 cups)
- 2 Tbsp olive oil
- 6 cups arugula
- 1/2 cup shaved Parmesan
- 1/4 cup dried cranberries
- Tessemae’s Lemon Garlic Dressing*
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Rinse and drain the farro. Add farro + 3 cups of water to a pot. Bring to a boil and reduce heat to simmer for about 30 minutes. Once cooked, drain any excess water and set farro aside to cool. (You can also just follow the instructions on the back of the package).
- While farro is cooking, spread pistachios on a rimmed baking sheet and place in preheated oven. Toast the pistachios for about 6-8 minutes. The pistachios will begin to smell very fragrant when done but watch closely so the pistachios don’t burn! Once toasted, transfer to a plate and allow pistachios to cool.
- Increase oven temperature to 400 degrees F.
- Toss butternut squash in olive oil and season with salt and pepper. Arrange squash on a baking sheet. Roast in preheated oven for about 20 minutes, until squash is tender. Set aside.
- On your serving dish, layer salad: arugula, farro, butternut squash, Parmesan, pistachios, and cranberries. Season with salt and pepper. Drizzle with Tessemae’s dressing.
*A little heads up on Tessemae’s dressing for those of you that haven’t had it – my husband and I discovered Tessemae’s while doing Whole30 a few years ago. Several of their dressing are Whole30 compliant so it helped us add a lot of flavor to our meals without any additives. Since then, we have basically switched most of our condiments and dressings over to Tessemae’s. We love the ingredient list – I can be certain that I’m putting real food in my body and my family’s body when we have Tessemae’s products. As a dietitian, I also really appreciate that they have already made the change to the new food label. I’ve seen their product in the produce section at The Fresh Market, Whole Foods, Kroger, and Publix. I know you can buy it online as well!