Yellow Squash and Farro Salad
This Yellow Squash and Farro Salad is a great way to use up some summer squash! In addition you get some healthy whole grains for a bonus!
Servings 6 servings
Calories 388kcal
Ingredients
- 1 ½ cups farro
- salt
- 2 tablespoons extra virgin olive oil
- 1 lb yellow squash cut into ½ inch chunks
- 1 clove garlic
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 cucumber peeled and cut into ½ inch chunks
- 5 green onions cut on the diagonal into ¼-inch pieces
- ¼ cup fresh basil chopped
- ¼ cup fresh mint chopped
- 1 cup feta cheese crumbled
Instructions
- Bring to a boil a pot of salted water. Add the farro, reduce the heat to a low boil and cook for 12-15 minutes, or until tender. Drain and let cool.
- Meanwhile, heat two tablespoons of oil in a saute pan over medium high heat. Add the squash and cook until tender 2-3 minutes (I did it a little longer to get some nice browning). Let cool.
- Mash the garlic into a paste with a little bit of salt. Add it to a small mason jar and top with the ¼ cup of lemon juice. Let it sit for 10 minutes. Then add the remaining ¼ cup of olive oil and shake to emulsify.
- Place the farro, squash, cucumber, green onions, basil, mint and feta in a bowl. Top with the dressing and toss to combine. Season with salt and pepper.
Nutrition
Calories: 388kcal | Carbohydrates: 45g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 288mg | Potassium: 470mg | Fiber: 9g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 21.2mg | Calcium: 170mg | Iron: 2.1mg