Serves: 4-5 people
Faro salad = 20 minutes
Roasted Squash = 45 minutes
- 2 cups farro
- 1 cup broccolini, chopped
- 1 cup cherry tomatoes, diced
- 1/2 red onion chopped
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 acorn squash cut in halves
- 1/2 grapefruit
- 1 lime
- 1 tablespoon olive
- 1/2 cup dill
- Cut acorn squash into halves, scoop out the seeds. Cut a small thin slice of the bottom of each squash. This helps the squash lay flat on the cooking sheet. Season each squash with pinch of salt and pepper and then drizzle generously with olive oil. Bake for 35-45 minutes.
- Wash faro in 3 changes of cold water in a bowl, draining in a sieve each time.
- Cook faro in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
- Cover farro with a folded kitchen towel or paper towel, then cover with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
- In a large pan, saute onions and garlic. Add broccolini, tomatoes, salt and pepper. Saute for about 5-7 minutes, just long enough to incorporate the spices, do not overcook the vegetables. Set aside.
- For the dressing: Mix the lime, olive oil, grapefruit and dill in a blender or food processor until fully incorporated.
- In a large bowl, toss the veggie saute, farro with the grapefruit dressing. Set salad aside to stuff the squash.
- Remove the squash from the oven and let it cool for 10 minutes. Fill each squash with 2-3 spoonfuls of the farro salad. Top with some fresh dill and enjoy!