Breastfeeding Friendly Classic Harvest Grain Salad
Total time1 hr
Prep time20 min
Cook time40 min
4.6(19)
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Learn more →Ingredients
4 servings
For the grains
- 1 cup farro
- ½ cup wild rice
- 3 cups water
- ½ tsp salt
For the roasted squash
- 2 cups butternut squash, cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- 3 oz goat cheese, crumbled
- 2 cups baby arugula
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large rimmed baking sheet, spreading them in a single layer.
- 2
Roast the squash for 22–26 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Set aside.
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