- 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 (3 ounces)
- 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
- In a medium bowl, whisk together the apple cider vinegar, 2 tablespoons of the olive oil, and 1 teaspoon of the salt. Set aside.
- 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 prunes to the apple cider mixture; stir to combine and set aside.
- 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.)
- Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.
- 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.
- Calories 330