Farro Salad with Butternut Squash, Red Onions, and Brie

Name: Farro Salad with Butternut Squash, Red Onions, and Brie
Prep time: 1 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 10 oz brie, cut into ½-inch dice; 1 medium butternut squash, peeled, seeded, and cut into ½-inch dice; 6 medium carrots, peeled and cut into ½-inch dice; 2 cups farro; 1¼ tsp kosher salt; 2 tbsp olive oil; 1 medium red onion, diced; ¾ cup chopped parsley; ½ tsp freshly ground black pepper; 1 tbsp minced fresh sage; 4 cups water

Ready: 45 min

Servings: 8 servings

Calories: 395.17

Ingredients

1 ½ tsp freshly ground black pepper
2 10 oz brie, cut into ½-inch dice
3 1 medium butternut squash, peeled, seeded, and cut into ½-inch dice
4 6 medium carrots, peeled and cut into ½-inch dice
5 2 cups farro
6 1 tbsp minced fresh sage
7 1¼ tsp kosher salt
8 2 tbsp olive oil
9 ¾ cup chopped parsley
10 1 medium red onion, diced
11 4 cups water

Directions

1
Heat oven to 450F.In a large pot, bring the water and farro to a boil.
2
Add in a pinch of salt and reduce the heat to a simmer. Cook, covered, for 25 minutes, or until farro is tender.
3
Drain any excess water and put farro in a large bowl.Meanwhile, in a large bowl, toss together the olive oil, butternut squash, red onion, and carrots. Season to taste with salt and black pepper.
4
Spread out on a parchment-lined baking sheet and roast for 30-40 minutes, or until tender.When the vegetables are cooked, toss them with the farro, parsley, sage, and brie. Season to taste with salt and black pepper.

Nutrition per serving

395.17 Calories

56.21g Carbs

14.05g Protein

14.2g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts

Farro Salad with Butternut Squash, Red Onions, and Brie

Directions

Nutrition per serving

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Allergens