Serves a Crowd

Farro Salad with Butternut Squash, Caramelized Onions, & Brown Butter Sage Sauce

November 25, 2015
0 Ratings
Photo by Erica Julson
  • Serves 12 as a side
Author Notes

This is a giant bowl of everything delicious: Nutty farro, sweet and tender caramelized red onions, creamy butternut squash, sweet-tart cranberries, salty pepitas and sunflower seeds, shaved brussels sprouts, cabbage, and kale, all tossed with a decadent brown butter sage sauce. —Erica Julson

What You'll Need
  • 4 cups peeled butternut squash, cut into 1/2 inch cubes
  • 3 small red onions, peeled, halved, and cut into 3/4 inch slices
  • 1 splash olive oil
  • 1 pinch kosher salt
  • 1 pinch cracked black pepper
  • 3 cups quick-cooking farro (or regular farro)
  • 1/3 cup roasted salted sunflower seeds
  • 1/3 cup roasted salted pepitas
  • 1 cup dried cranberries
  • 10 ounces blend of shaved brussels sprouts, kale, green cabbage, and purple cabbage
  • 1/2 cup salted butter
  • 20 fresh sage leaves
  • Juice of 1 lemon
  • 1 cup freshly shaved Parmesan cheese
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the cubed butternut squash on one large baking sheet, and the sliced red onions on another. Drizzle both with olive oil & season with a generous sprinkle of kosher salt and freshly cracked black pepper. Use your hands to toss the vegetables and coat evenly with oil and seasonings.
  3. When the oven is done preheating, add the tray of butternut squash and the tray of onions to the oven. Cook for about 45 minutes, stirring occasionally for even browning. The squash is done when it is fork-tender and light browned, and the onions are done when they are nicely caramelized and tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the farro & cook according to package instructions (either 12 minutes for quick cooking, or about 1 hour for regular farro).
  5. When the farro is tender, drain & place in a large serving bowl.
  6. When the squash and onions are done cooking, transfer to the large bowl with the farro. Toss to combine. Add the sunflower seeds, pepitas, cranberries, and cruciferous veggies, and toss again to combine.
  7. In a small skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring continuously, until the melted butter is golden brown (but not burned), roughly 2 or 3 minutes. Turn off the heat & add the juice of 1 lemon. Stir, then pour over the farro salad. Toss to combine and serve right away, topped with freshly shaved Parmesan cheese!

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