File this recipe under: the best way to become the least popular person in the lunch room.
It contains brussels sprouts and fish, which are pretty much the top two stinky ingredients (though delicious!) that nobody wants reheated in the workplace microwave.
It’s hearty with favorite fall ingredients and protein packed with flaked canned salmon, so in my opinion, these factors outweigh the smell factor. And if you have any leftover roasted butternut squash after Thanksgiving, this is a great way to use it up.
1.5 cups uncooked quick-cooking faro
1 butternut squash, peeled, diced or one package pre-diced butternut squash
1 bag shredded brussels sprouts
1/4 cup fruit-flavored vinegar (I used pear)
1 can boneless, skinless salmon
1/4 cup olive oil
sea salt to taste
Cook farro according to package directions. In the last 3 minutes of cooking, add in the shredded brussels sprouts. Drain and set aside.
Meanwhile, roast butternut squash, tossed in olive oil and sea salt, in a 400 degree oven for 30 minutes. Once cooked and slightly cooled, add to farro mixture.
Mix in canned salmon.
Drizzle on vinegar, olive oil and add salt to taste. Best served at room temperature or slightly warmed.