1 1/2 cups farro
2 tablespoons olive oil, divided
1 small buttercup squash, skin removed and cubed
1/4 medium white onion, diced
2 cloves garlic, minced
2 cups arugula
1 tablespoon red wine vinegar
1/2 teaspoon ground coriander
1/8 teaspoon marjoram
salt and pepper, to taste
1. Let the farro soak for at least 6-8 hours to overnight. I did this per box directions, so follow soaking instructions on your farro package.
2. In a small pot, cook the buttercup squash in 1 tablespoon olive oil over medium heat until tender, about 10-15 minutes. While squash is cooking, prepare farro according to box directions, until tender.
3. In a small skillet, heat remaining olive oil over medium heat and cook onions and garlic. Cook until onions are translucent. In a big bowl, combine all the ingredients. Add more olive oil and vinegar, to taste.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/02/arugula-farro-sweet-potato-salad.html