2tbspDried Cranberriespre-soaked in hot water for 10 minutes to plump
1tbspVegan Parmesanor Nutritional Yeast
Balsamic GlazeOPTIONAL (see recipe note)
Salt + Pepperto taste
1mediumAcorn Squashhalved and sliced
Prepare farro according to package directions. You can even prepare this a day ahead as I did.
Roast acorn squash slices at 400 degrees with a brush of oil and seasoned with salt and pepper. Roast until tender and caramelized.
In a cup of hot or boiling water, soak the cranberries. Drain and set aside.
In a large saute pan or wok over medium to high heat, add the oil, red onion and sliced brussels. Cook for about 4 minutes or until crisp tender.
Add the walnuts, drained cranberries and minced garlic. Cook for 1-2 minutes taking care not to burn the garlic.
Add the cooked farro and stir fry until heated through and a little golden.
Remove from heat and add chopped parsley.
Serve with acorn squash slices, a sprinkling of vegan parmesan and a drizzle of balsamic glaze.
You can purchase balsamic glaze already made or make your own. Simply add sugar to balsamic vinegar and reduce the volume by half. Sugar is optional by the way, but it adds a nice flavor to this salad when used as the dressing.