I was perusing Trader Joes, throwing random ingredients into my cart, when this recipe came together in my head. So, I took some short cuts that I could only find at Trader Joes. Rather than using regular dried farro, which takes about an hour to cook, I picked up Trader Joe’s quick-cooking farro that’s done in 12 minutes. Instead of shredding my own brussels sprouts, kale, and cabbage, I picked up a bag of Trader Joe’s Cruciferous Crunch Collection.
- 1/2 large butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
- 3 small red onions, peeled, halved, and cut into 3/4 inch slices
- Drizzle of olive oil
- Kosher salt & cracked black pepper, to taste
- 3 cups quick-cooking farro (or regular farro)
- 1/3 cup roasted & salted sunflower seeds
- 1/3 cup roasted & salted pepitas
- 1 cup dried cranberries
- 1 (10 oz) bag Trader Joe’s Cruciferous Crunch Collection (or 10 oz blend of shaved brussels sprouts, kale, green, and purple cabbage)
- 1 stick (8 tablespoons) salted butter
- 20 fresh sage leaves
- Juice of 1 lemon
- Optional: 1 cup fresh shavings of Parmesan cheese
- Preheat the oven to 400 degrees Fahrenheit.
- Place the cubed butternut squash on one large baking sheet, and the sliced red onions on another. Drizzle both with olive oil & season with a generous sprinkle of kosher salt and freshly cracked black pepper. Use your hands to toss the veggies to even coat with oil and seasonings.
- When the oven is done preheating, add the tray of butternut squash and the tray of onions to the oven. Cook for about 45 minutes, stirring occasionally for even browning. The squash is done when it is fork-tender and light browned, and the onions are done when they are nicely caramelized and tender.
- Meanwhile, bring a large pot of salted water to a boil. Add the farro & cook according to package instructions (either 12 minutes for quick cooking, or about 1 hour for regular farro).
- When the farro is tender, drain & place in a large serving bowl.
- When the squash and onions are done cooking, transfer to the large bowl with the farro. Toss to combine. Add the sunflower seeds, pepitas, cranberries, and cruciferous veggies, and toss again to combine.
- In a small skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring continuously, until the melted butter is golden brown (but not burned). Turn off the heat & add the juice of 1 lemon. Stir, then pour over the farro salad. Toss to combine and serve right away, topped with freshly shaved Parmesan cheese if you want!