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Warm Farro Panzanella Salad Recipe

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A warm panzanella salad recipe featuring fall and winter flavors like roasted butternut squash, shiitake mushrooms, whole-grain farro and cannellini beans tossed together with a fragrant vegan basil pesto and day old bread.

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Ingredients

Farro Butternut squash Mushrooms Thyme leaves White wine Red onion Cannellini beans Cherry tomatoes Onion Baguette or whole wheat bread Pine nuts Cranberries Sea salt Red pepper flakes Mixed fresh herbs

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Add the basil leaves, pine nuts, garlic, lemon juice, olive oil and nutritional yeast to to bowl of a food processor and puree until smooth.

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Instructions:

Make the Pesto

Preheat your oven to 400”F. In a large mixing bowl toss together the butternut squash cubes with a drizzle of olive oil, a good pinch of sea salt and red pepper flakes.

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Roast the Butternut Squash:

Bring a medium pot of water to a rolling boil. Season with a good pinch of sea salt the add the farro.

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Cook the Farro:

Meanwhile warm up a large skillet over medium flame. Add the diced onion with a pinch of sea salt and a drizzle of olive oil or about 1 tablespoon of water.

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Prepare the Mushrooms:

In a large mixing bowl add 3/4 of the pesto sauce, cooked farro, cannellini beans, the cooked shiitake mushrooms, red onion and about 3/4 of the roasted squash (reserve some for garnish If you like). Slice or tear the bread into bite size pieces and using a spatula gently fold everything together to combine well.

Assemble the Panzanella Salad:

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