Oftentimes at work, we have vendors come through telling us about their amazing products, from flavored vodka to pistachios. The flavored vodka vendors brought a manicurist, a masseuse, a bunch of Pottery barn soft, fuzzy robes that redefine “fuzzy robe” because they are so soft, and well, flavored vodka. More directly relevant were the Pistachio folks who came through, and set up a veritable feast with every dish including pistachios. It was basically a pistachio party, and my favorite takeaway was the inspiration for this butternut squash and farro salad.
I love making grain salads that incorporate random tidbits from my kitchen, and when the grain salad incorporates free bags of pistachios, even better. This was so good that it could have been a meal in and of itself.
- 1 cup of farro
- 1/4 tbsp paprika
- 1/4 tbsp cayenne pepper
- 1/2 tbsp cumin
- 1 lb butternut squash (peeled and chopped into 1/2″ cubes)
- 1/2 – 1 cup of pomegranate arils (or just whatever one pomegranate yields)
- extra virgin olive oil
- 1 cup arugula
- 4-8 oz goat cheese
- 1/2 cup pistachios
- Cook the farro according to package instructions. (Usually just put the farro in a pot with enough water to cover it, bring it to a boil and then reduce heat to medium-low and simmer until the farro is tender about 30 minutes).
- Heat the oven to 400 degrees. Take out a baking sheet, line with foil and drizzle some EVOO. Put cut up butternut squash on the pan, sprinkle all the spices on the butternut squash then stick in the oven until the squash is tender, about 35 minutes.
- Drain and transfer the farro to a large mixing bowl, and add the butternut squash, EVOO, pomegranate seeds, arugula, and pistachios.
- Serve with a dollop of goat cheese, good both warm and at room temperature.