Salads, sides and something sweet! Eat cool all summer long with these light but filling season staples.
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1/4 cup and 3 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons fine sea salt, divided
- 2 cups farro, uncooked, rinsed and drained
- 4 tablespoons fresh parsley, minced
- 4 tablespoons fresh thyme, minced
- 1 cup Medjool dates, pitted and chopped
- 1 cup feta, crumbled
- 1/4 cup red wine vinegar
- Heat oven to 400 F and line a baking sheet with parchment paper.
- In a large mixing bowl, add squash, 3 tablespoons olive oil and 1/2 teaspoon fine sea salt. Toss to combine.
- Add squash to the baking sheet and spread evenly.
- Bake for 40–45 minutes, or until edges of squash begin to brown.
- Remove from oven and set aside to cool.
- To cook the farro, fill a large saucepan with 4 cups of water and bring to a boil over high heat.
- Add farro and 1 teaspoon fine sea salt. Reduce heat to medium and let simmer for 35–40 minutes or until farro is tender.
- Once farro is fully cooked, remove from heat, drain excess liquid and set aside to cool.
- In a large mixing bowl, add the farro, butternut squash, parsley, thyme, dates, feta, 1/4 cup olive oil and red wine vinegar. Mix until evenly combined. Serve cold or at room temperature.