This salad is amazing any night of the week – including the holidays. It’s that good and easy to make.

2 acorn squash, center seeds removed and cut into 1/4” slices

1/4 C. olive oil


2 C. farro

3 C. coconut milk

3 C. water

Juice of one lemon

Preheat oven to 400 degrees. Coat a sheet pan with 1 T. olive oil. Place acorn squash slices on pan and drizzle with an additional 1 T. olive oil and sprinkle with salt. Roast in oven for about 15 minutes or until tender. Remove from oven and set aside to cool.  Once cool gently cut most of the acorn rings into a small dice, leaving a few acorn squash rings intact for presentation.

Meanwhile rinse farro and drain.  In a medium saucepan, combine farro, coconut milk, water and 1/4 t. salt.  Bring to a boil and reduce to simmer.  Cover and let cook 30 minutes until farro is tender.  Drain any remaining liquid and place farro in a medium bowl.  Add diced squash to bowl, remaining 2 T. olive oil, and lemon juice.  Sprinkle with salt and toss gently to combine.  Taste and season with additional salt, if needed. Top with remaining acorn squash rings and serve.

Serves 6-8.



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