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Parve
Medium
1 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This hearty farro salad is a perfect side dish for your Rosh Hashana meals. It has leeks, butternut squash and silan (date syrup) which are some of the traditional simanim. It is pretty easy to prepare and is a sure crowd pleaser, even my kids love it!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 cups cubed butternut squash
1 cup diced leeks
5 ounce box pearled farro
2 and 1/4 cups water
Bartenura Extra Virgin Olive Oil, for sauteing
Haddar Kosher Salt, to flavor the water
3 tablespoons date syrup (silan)
2 tablespoons Bartenura Extra Virgin Olive Oil
1 tablespoon Kedem Red Wine Vinegar
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
In a large sauté pan, add a few turns of the pan of olive oil.
Add butternut squash and sauté till browned and almost cooked through (about 10 minutes).
Add in the leeks and cook till soft.
Add the farro to the pan to toast slightly and coat with the vegetables and oil. Add a pinch of salt and let farro toast for a minute.
Add water to pan and cover.
Bring to a boil then reduce to a simmer and lift the cover half way. (Add water if needed for the farro to be cooked to al dente, about 15 minutes.)
While the farro is cooking whisk together all the ingredients for the silan vinaigrette.
When the farro and veggies are cooked and all the water has evaporated, pour the vinaigrette over the farro while still hot. Serve the side dish at room temperature and enjoy!
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