Farro is an Italian whole grain rich in tension-relieving magnesium; it adds a nutty crunch that complements soft-roasted root vegetables. Serve this grain-based salad warm or at room temperature.
Farro with Winter Vegetables and Watercress
1 small butternut squash, about 1 1/2 lb. (750 g), peeled, seeded and cut into 1-inch (2.5-cm) cubes
3 parsnips, peeled and cut into 1-inch (2.5-cm) cubes
5 Tbs. (3 fl. oz./80 ml) olive oil
Kosher salt, to taste, plus 1 tsp.
Freshly ground pepper, to taste
1 1/2 cups (11 oz./345 g) farro
4 cups (32 fl. oz./1 l) water
1/2 cup (3 oz./90 g) dried cherries
1/2 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
4 oz. (125 g) watercress leaves
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a bowl, toss the squash and parsnips with 2 Tbs. of the olive oil. Spread in a single layer on the prepared baking sheet. Season well with salt and pepper. Roast, stirring once, until the vegetables are tender and caramelized, about 25 minutes.
Meanwhile, in a large saucepan over medium-high heat, combine the farro, water and the 1 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until the farro is tender, about 30 minutes. Drain and transfer to a large bowl. Add the squash, parsnips, dried cherries, parsley and the remaining 3 Tbs. olive oil and stir to combine. Add the watercress and gently stir to incorporate. Season with salt and pepper and serve. Serves 6.
Find wholesome recipes for every day of the year in our new cookbook Williams-Sonoma Healthy Dish of the Day, by Kate McMillan.