Farro Salad with Roasted Squash & Sprouts

we have quite the obsession with farro (if you haven’t made our strawberry farro or antipasto farro do so asap!). It has a nutty, chewy flavor that is delightful! This dish is like fall in a bowl. We love to make it ahead and serve it with grilled sausages for an easy make ahead meal, but it is a wonderful addition to you Thanksgiving table!

Adapted from a @smittenkitchen recipe I have been making for years!

1 2 lb. Butternut Squash, peeled and cut into 1/2” dice - about 3 1/2 cups
10 oz Brussels Sprouts, quartered, or halved if small
6 Tablespoons Olive Oil, divided
Kosher salt
Fresh black pepper
1 1/2 cups farro, rinsed
Sherry Vinegar
2/3 cup crumbled feta
1/3 cup salted and toasted pumpkin seeds

Quick Pickled Red Onions:
1 cup minced red onion
2 Tablespoons Sherry Vineager
2 Tablespoons water
1/2 teaspoon kosher salt
Sit 20 minutes

Preheat oven to 450 degrees. On a large baking sheet toss squash and Brussels with 2 Tablespoons of olive oil, 1 teaspoon of kosher salt and1/2 teaspoon black pepper.

Cook farro according to package directions. Once drained, but still warm, toss with sherry vineager.

While squash roasts and farro cooks toss all ingredients of pickled onions together and let sit in fridge for 20 minutes.

Whisk together 1/4 cup good olive oil, 1 Tablespoon Sherry vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper.

Combine the Farro, roasted vegetables, pickled onions and their juices, feta and pumpkin seeds together in a large bowl and toss to combine with the vinaigrette. Enjoy 💫