Butternut, Parm Pepita, and Green Goddess Salad
Now that it’s fall, I’m home a lot more often. I’m trying to cook at home as much as possible, and I begrudgingly have realized I need to “meal prep”. One thing to clarify, my “meal prep” will never be close enough to “leftovers”. I love leftovers, but my husband will not touch leftovers. When I made this farro salad, though, he was the one to suggest I “meal prep” it, so, success! Bonus points because my daughter loves the farro which a nice nutritious way to switch it up from rice and goes crazy for the green goddess dressing.
I love this salad because it’s very buildable. You can add some lettuce, a protein, etc, to make it last longer. Or, you can eat it as is, and it’s delicious and filling. It’s got the chewy farro, buttery butternut squash, tangy and herbaceous green goddess dressing, and the cheesy, crunch pepitas. What more could you want in one bite?
Farro:
1 cup farro
3 cups water
Cook according to farro package’s instruction.
Butternut Squash:
20 oz cubed butternut squash
¼ cup olive oil
Pinch of salt, pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper, and spread evenly on the pan. Bake for 15 minutes, then flip squash, and bake another 15 minutes. Remove from oven and allow to cool.
Parmesan Pepita Seeds:
½ cup pepita seeds
3 tbsp nutritional yeast
2 tbsp olive oil
½ tsp salt
In a saucepan, toast pepita seeds in olive oil. Once toasted, sprinkle nutritional yeast and salt and toss. Remove from pan.
Green Goddess Dressing:
½ cup tahini
1 ½ cups fresh parsley, chopped
1 cup fresh tarragon, chopped
1/2 fresh dill or basil
1 green onion (white and green parts)
Juice of 2 lemons
⅓ cup water, plus more if needed
2 garlic cloves
Salt, to taste
In a food processor, blend all above ingredients together until creamy.
Assemble:
Layer farro on plate, followed by butternut squash, then dressing, and finally, the pepita seeds. Serve at room temperature or warm.