I served this at a “girls’ night out” and it was a huge hit. Farro makes it nutty, chewy and filling. You could also substitute quinoa for gluten-free friends. It holds well in the fridge for a few days. Just don’t add the cilantro and walnuts until ready to serve and serve at room temperature for optimal flavor.
Serves 4 generously
Makes ½ cup. Extra can be used as salad dressing later.)
2 ½ Tablespoons freshly squeezed lemon juice
2 Tablespoons tahini
1 Tablespoon warm water
1 garlic clove, finely grated
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup olive oil
1 pound butternut squash peeled and cut into ½ inch cubes
1 ½ teaspoon extra virgin olive oil
1 cup farro, before cooking
¼ cup golden raisins
1 cup chickpeas
¾ teaspoon pure maple syrup
1/3 cup tahini dressing, recipe above
½ cup chopped cilantro
¼ cup toasted walnuts
Make the dressing by combining all the ingredients in a bowl and whisking well.
Preheat oven to 350F.
Toss squash and olive oil together and spread out on a foil-lined baking sheet.
Bake for 30 minutes, until lightly golden and tender.
Cook farro in a pot of boiling water (like pasta) until chewy but tender, about 20-30 minutes.
Drain and rinse under cold water to stop cooking.
Soak raisins in warm tap water for a few minutes, until they are soft and plump.
Toss squash, farro, raisins, chickpeas, maple syrup, and dressing together gently in a bowl.
Add the cilantro and walnuts just before serving.