Add more whole grains to your diet with Harvest Mediterranean Farro Salad. Butternut squash in this Mediterranean farro salad is a great source of vitamin A.
What You Need
Original recipe yields 8 servings
2 cups peeled butternut squash chunks (1/2 inch)
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cups cooked farro
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup chopped red onion s
1/4 cup PLANTERS Sunflower Kernels
1/4 cup dried cranberries
2 Tbsp. chopped fresh dill
1/4 tsp. orange zest
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Let's Make It
Heat oven to 400ºF.
Toss squash with 1 Tbsp. dressing; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until tender and golden brown, stirring occasionally. Cool completely.
Spoon squash into large bowl. Add all remaining ingredients except dill, orange zest and remaining dressing; mix lightly.
Whisk remaining dressing, dill and orange zest until blended. Add to salad; mix lightly.
Prepare using acorn squash or pumpkin.
Substitute toasted chopped PLANTERS Pecans or pepitas for the sunflower kernels.
Selecting and Preparing Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.