This salad is light enough to be served as a side dish, or can easily be made into a meal with the addition of protein, such as roasted chicken or salmon.
Ingredients
- 1 whole butternut squash, peeled and cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 small red onion
- ½ cup olive oil
- 2 cups farro (a nutty grain that is related to wheat) or brown rice
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper
- ½ cup crumbled feta or goat cheese
- Baby spinach (optional)
Directions
- Preheat oven to 450 F. Line baking sheet with foil and spray with nonstick spray. Toss butternut squash with 2 tablespoons canola oil to coat, sprinkle with salt and pepper and place squash on tray. Bake for 25–30 minutes or until fork-tender, tossing halfway through baking time.
- While the squash is cooking, dice onion into 1-inch pieces. Toss lightly with 1 tablespoon olive oil and place on baking sheet halfway through squash cooking time. When squash pieces are fork tender, remove from oven and let cool slightly on tray.
- While squash and onion are roasting, prepare farro or brown rice according to package instructions. When done, drain and let cool.
- In a small bowl, whisk together balsamic vinegar, remaining olive oil, honey, Dijon mustard, salt and pepper to create vinaigrette.
- In a large bowl, combine farro/rice, roasted onion, squash and desired cheese. Toss with balsamic vinaigrette to coat.
- Serve as is, or serve over baby spinach. Salad can be served either cold or warm.
To contact a registered dietitian at jersey City Medical Center, call: 201.885.3700 or 201.984.1270