| Prep Time: 15 mins
| Cook Time: 25 mins
| Total Time: 45 mins
You may need: Dried Garlic Powder
This Roasted Squash with Farro Fattoush recipe is a Lebanese-style salad, called a 'Fattoush'. It's packed with healthy ingredients, is simple to make, and just might become your new go-to favorite! During fall, roasted squash is pretty much a seasonal rite in our home. What makes this roasted butternut squash sing, is the addition of Zaatar, a classic blend from Lebanon that adds a lovely zing to the squash and dressing. Freshly dried herbs add woodsy-mint-hay notes, while sumac adds a lemony tartness that we can't get enough of. Zaatar is a blend you'll want to sprinkle on everything from roast chicken or lamb (see our website for a Zaatar roasted chicken recipe) to dips, soups, and roasted veggies.
Traditional Lebanese Fattoush is basically a farmer's salad, using whatever fresh ingredients you have on hand and adding crispy fried pita chips. We add farro, a nutrient-dense whole grain that is worth finding in your market or ordering online, in lieu of pita chips for a modern take. But you can sub in barley, couscous, or quinoa.
Zaatar Roasted Squash
2 lbs of pre-cut butternut squash (or 1 large butternut, cut into cubes, seeds removed)
1 Tbsp Piquant Post Zaatar
1 Tbsp extra virgin olive oil
salt & pepper to taste (optional)
Farro Fattoush (Salad)
1 cup cooked farro (or barley, quinoa, or couscous)
1/2 lb or arugula or mixed greens
4-5 red radishes, thinly sliced
1/2 English cucumber (~4-5 inches), thinly sliced
1/2 small red onion, thinly sliced
1 cup of fresh mint leaves, picked from stem
1/2 cup of flat-leaf parsley, roughly chopped
Lemon Yogurt Dressing:
1/2 lemon, juiced (~1-2 Tbsp)
1 Tbsp of white wine vinegar
1.5 Tbsp of plain Greek yogurt
1/4 cup of extra virgin olive oil
1 clove of garlic, minced
1 Tbsp Piquant Post Zaatar
This recipe for Roasted Squash with Farro Fattoush is easy to make. You can save time by buying precut and washed salad greens and precut butternut squash squares.
If you're buying a whole butternut squash, peel it first then chop into ~1-1.5" cubes before roasting.
Farro and other whole grains can take 20-45 mins to cook so be sure to start before you put the squash in the oven. Save time waiting for farro to cool by making the night before and refrigerating.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Preheat oven to 400 deg. Place squash cubes in a large mixing bowl and toss with olive oil, Zaatar spice, and salt & pepper. Line a sheet pan with foil or parchment and place on the sheet and in oven. Roast for ~25 mins or until a fork can pierce.
When the squash goes into the oven, cook the farro according to the package. Cover and when done, set aside to cool.
Prep all salad ingredients. In a large salad bowl, combine the salad ingredients including cooled farro.
In a small bowl, combine the salad dressing ingredients and briefly whisk into a dressing. Add to the large salad bowl and toss all ingredients to coat. Serve on large plates along with hummus and pita and lemon wedges for garnish.
Zaatar is the quintessential table condiment. Many Lebanese eat Zaatar daily on their flatbread. Try mixing it with extra virgin olive oil and spreading on hot crusty bread, pitas, or hummus.
Zaatar is one of our favorite blends and there are endless ways to use it. Try it on pizza, popcorn, roasted meats, seafood, salads, soups, stews, and any roasted veggies.
Check out this link for many more ideas of how to use Zaatar.
You can sub in barley or couscous for the farro or if you need a gluten-free alternative, try quinoa, or wild or brown rice. The salad tastes great without grains so feel free to omit!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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