Fall Farro Bowl
Yield: 4-6 servings
 
Ingredients
  • 2 cups farro
  • 1 cup apple cider vinegar
  • 1 butternut squash, peeled and cubed
  • 2-3 tbl olive oil
  • 2-3 tbl maple syrup
  • 2-3 apples (my fave are honeycrisp)
  • a few handfuls of arugula
  • dried cranberries
  • toasted walnuts
Chipotle-Maple Dressing
  • 1-2 tsp chipotle puree
  • 3 tbl maple syrup
  • 3 tbl apple cider vinegar
  • ½ cup olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 450˚F. Toss cubed squash in olive oil and maple syrup, season with salt and pepper and spread out on a baking sheet. While the oven heats up, cook the farro.
  2. Combine the farro, cider vinegar and 3 cups of water in a pot - always look at the packaging for grain to liquid ratio but for farro it should be 1 cup grain to 2 cups liquid. Bring to a boil and simmer for about 30 minutes, until the farro is tender but still slightly al dente. Drain off any excess liquid.
  3. Roast the squash for 15-20 minutes, until it is fork tender.
  4. To make the dressing, whisk together the chipotle puree, maple syrup and cider vinegar then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.
  5. Toss everything together and when ready to eat, add the dressing (you may not need all of it depending on how much arugula you have added).
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/fall-farro-bowl-w-a-chipotle-maple-dressing/