Farro with California Prunes
Farro with California Prunes

Farro with California Prunes, Butternut Squash & Pecans

This farro salad will have you coming back for seconds.. maybe even thirds!

Makes: 6


  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil (divided)
  • 1½ teaspoons sea salt (divided)
  • 1½ cups uncooked farro or whole grain of choice*
  • 10 California prunes, thinly sliced (170g)
  • 4 cups butternut squash cubes (about ½-inch)
  • 3 scallions, thinly sliced, green and white parts separated
  • ½ cup packed thinly sliced fresh basil
  • ¼ cup packed chopped fresh flat-leaf parsley
  • 1/3 cup pecan pieces or pine nuts, toasted


  1. In a medium bowl, whisk together the apple cider vinegar, 2 tablespoons of the olive oil, and 1 teaspoon of the salt. Set aside.
  2. Add the farro to 5 cups of cold water in a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and cook according to package directions until tender. (Note: Cooking time will vary.) Drain well of excess liquid through a fine mesh strainer. Add the cooked farro and sliced California Prunes to the apple cider mixture; stir to combine and set aside.
  3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large cast iron or other stick-resistant skillet over medium heat. Add the butternut squash cubes and remaining ½ teaspoon of salt and cook while stirring occasionally until just-tender and lightly browned, about 15 minutes. Add the white part of the scallions and cook while stirring occasionally until the scallions are lightly browned, about 3 minutes. (Note: Do not over stir to prevent squash from getting mushy.)
  4. Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.
  5. Stir in the basil, parsley, and pecans and serve warm or at room temperature. Alternatively, chill the farro mixture, then stir in the basil, parsley, and pecans, and serve cool.


Jackie Newgent