FARRO & BUTTERNUT SQUASH SALAD (warm)

WARM FARRO AND BUTTERNUT SQUASH SALAD

                                                (from Williams-Sonoma Kitchen)

Combining whole-grain farro with chunks of butternut squash, crunchy hazelnuts and dried cranberries, this salad is not only beautiful, it’s also packed with nutrients.

Serves 6 to 8
Prep time: 20-30 minutes
Cook Time: 30-45 minutes (depending in whether you soak farro first or not)

Ingredients:

7 cups (56 fl. oz./1.75 l) water

2 tsp. kosher salt, plus more, to taste

1/2 cups (9 oz./280 g) farro

1/2 cup (2 1/2 oz./75 g) hazelnuts

3 Tbs. unsalted butter or oil

1 yellow onion, finely diced

3 cups (15 oz./470 g) diced peeled butternut squash (1/2-inch dice) (about 1 1/2 pd squash)

Freshly ground pepper, to taste

2 Tbs. fresh thyme leaves

2 Tbs. sherry vinegar

1 cup (4 oz./125 g) dried cranberries

2 cups (4 oz./125 g) thinly sliced radicchio

Directions:

In a large saucepan over high heat, bring the water and the 2 tsp. salt to a boil. Add the farro, reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 45 minutes. Drain off and reserve the excess water.

Meanwhile, in a 5-quart (5-l) deep pan or sauté pan over medium heat, toast hazelnuts until golden brown, 5 to 7 minutes. Coarsely chop the nuts.

In the same pan over medium heat, melt the butter until foaming.

Add the onion and cook until just tender, 2 to 3 minutes.

Add squash, season with s& p. Cook, stir occasionally until tender, 8 to 10 minutes.

Add the thyme and cook for 30 seconds.

 Stir in the vinegar and cranberries.

Fold in the farro, hazelnuts and radicchio. Add more cooking water if needed. Adjust the seasoning with salt and pepper and serve immediately. 


NOTES
You can cook the farro first or ahead of time.  This is a nice dish and works well with any meat or fowl, and lovely as a side dish. Pretty.