![Farro and Wild Rice Salad with Roasted Squash](http://www.fustinis.com/cdn/shop/articles/20240326155104-salads_b49bfc1d-e183-447f-9287-035a39d7764b.jpg?v=1713295866&width=1100)
Farro and Wild Rice Salad with Roasted Squash
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Farro and Wild Rice Salad with Roasted Squash
Category
Salads
Prep Time
15 minutes
Cook Time
30 minutes
![Image of Farro and Wild Rice Salad with Roasted Squash](https://images.getrecipekit.com/20240326155104-salads.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 3 tablespoons Fustini's Persian Lime olive oil
- 3 tablespoon chopped onion
- 1 cup farro
- 1⁄2 cup wild rice
- 1 small butternut squash
- 4 tablespoon Fustini's Gremolata olive oil
- 2 oz arugula
- 3 tablespoon Fustini's Champagne vinegar
- 1 tablespoon wholegrain mustard
- 1/3 cup Fustini's Cilantro and Onion olive oil
- 1⁄2 teaspoon Fustini's Pyramid Flake sea salt
Salad
Vinaigrette
Directions
- Heat two saucepans on medium heat and add half of the Persian Lime olive oil and onions to both. Let the onions sweat for a few minutes and add the farro to one pot and the rice to the other. Cover both well with water and bring to a boil. Reduce to a simmer, cover and cook until each is tender about 20-30 minutes.
- Peel and slice the squash into a small dice and place it in a bowl. Toss the squash with the Gremolata oil and lay it on a parchment lined sheet tray. Put the squash in a preheated 415 degree oven until the outside begins to caramelize, about 15 minutes.
- Combine all ingredients in a small bowl and whisk until thoroughly combined. When all elements are finished, combine them all in a large bowl, toss to combine and season to taste.