Name: Farro Salad with Butternut Squash and Radicchio
Total time: 1 h 15 min
Ingredients: 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups); 1/4 cup extra-virgin olive oil; Salt and pepper; 1 1/2 cups whole farro , rinsed; 2 tablespoons apple cider vinegar; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; Pinch cayenne pepper; 1 cup chopped radicchio; 1/2 cup chopped fresh parsley; 2 ounces blue cheese , crumbled (1/2 cup)

Why This Recipe Works

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.

Before You Begin

We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss squash with 1 tablespoon oil and 1/2 teaspoon salt. Spread squash in even layer on rimmed baking sheet and roast until tender and bottom is well browned, 20 to 22 minutes. Push squash to 1 side of sheet and transfer to wire rack to cool.

While squash roasts, bring 2 quarts water to boil in large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well. Spread on empty side of sheet with squash and let cool for 15 minutes.

Whisk remaining 3 tablespoons oil, vinegar, shallot, mustard, cayenne, and ¼ teaspoon salt together in large bowl. Add cooled farro and squash, radicchio, parsley, and 1/4 cup blue cheese to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle with remaining 1/4 cup blue cheese and serve.