Farro Simanim Salad with Silan Vinaigrette
Farro Salad
  • 2cups cubed butternut squash
  • 1 cup diced leekswhite and light green parts
  • 15oz box Pereg Pearled Farro
  • 2 1/4cups Water
  • olive oil for sauteing
  • Kosher Salt
Silan Vinaigarette
  • 3Tbsp silan (date syrup)
  • 2Tbsp olive oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp black pepper
  1. In a large sauté pan, add a few turns of the pan of olive oil.
  2. Add butternut squash and sauté till browned and almost cooked through (about 10 minutes)
  3. Add in the leeks and cook till soft
  4. 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.
  5. Add water to pan and cover
  6. 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.)
  7. While the Farro is cooking prepare the Silan vinaigrette
  8. Whisk together all the ingredients for the 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!