Roasted Acorn Squash & Farro Salad with Endive, Apple & Browned Butter Dressing

Roasted Acorn Squash & Farro Salad

with Endive, Apple & Browned Butter Dressing

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

This robust farro salad features a wealth of seasonal produce—including nutty, roasted acorn squash and tart Granny Smith apple—and a classic pairing: blue cheese and walnuts. We’re smothering it all in a deliciously comforting, warm browned butter dressing. A mixture of fresh-squeezed lemon juice, honey and browned butter, our dressing enhances the natural sweetness of the squash while bringing brightness to the rest of the dish.

Get Cooking
fresh
ingredients
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Trim off and discard the root ends of the endives; thinly slice. Core and small dice the apple. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems. Roughly chop the walnuts.

Roast the squash:
3 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the endives & apple:
4 Cook the endives & apple:

While the squash roasts, in the pot used to cook the farro, heat 2 teaspoons of olive oil on medium-high until hot. Add the endives; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the apple and walnuts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the walnuts are lightly browned. Transfer to the bowl of cooked farro. Add the lemon zest; stir to combine. Season with salt and pepper. Rinse and wipe out the pot.

Make the browned butter vinaigrette:
5 Make the browned butter vinaigrette:

In the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pan occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the honey and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add the browned butter dressing to the bowl of cooked farro, endives and apple; toss to combine and season with salt and pepper to taste. Divide the farro salad and roasted squash between 2 plates. Garnish with the blue cheese and mint (roughly chopping just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Trim off and discard the root ends of the endives; thinly slice. Core and small dice the apple. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems. Roughly chop the walnuts.

3 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the endives & apple:

While the squash roasts, in the pot used to cook the farro, heat 2 teaspoons of olive oil on medium-high until hot. Add the endives; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the apple and walnuts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the walnuts are lightly browned. Transfer to the bowl of cooked farro. Add the lemon zest; stir to combine. Season with salt and pepper. Rinse and wipe out the pot.

Cook the endives & apple:
Make the browned butter vinaigrette:
5 Make the browned butter vinaigrette:

In the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pan occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the honey and the juice of all 4 lemon wedges; season with salt and pepper to taste.

6 Finish & plate your dish:

Add the browned butter dressing to the bowl of cooked farro, endives and apple; toss to combine and season with salt and pepper to taste. Divide the farro salad and roasted squash between 2 plates. Garnish with the blue cheese and mint (roughly chopping just before adding). Enjoy!

Finish & plate your dish: