All Recipes - Summer Squash & Farro with Lemon-Mint Dressing

Summer Squash & Farro with Lemon-Mint Dressing



This vibrant MIND diet-inspired farro plate is packed with fiber-rich whole grains, colorful roasted summer squash, fresh greens, and crunchy pumpkin seeds—all brought to life with a bright and refreshing lemon-mint dressing. It’s a simple, feel-good meal that’s perfect for lunch or dinner and can easily be made ahead for the week.

Summer Squash & Farro with Lemon-Mint Dressing

Servings: 3

Ingredients

For the farro plate

  • 3/4 cup farro
  • 3 handfuls spinach, or lettuce
  • 2 tbsp pumpkin seeds
  • 3 small summer squash, sliced into half-moons
  • 1 lb chicken, boneless skinless breasts

Lemon-Mint Dressing

  • 6 tbsp olive oil
  • 6 tbsp mint, fresh, finely chopped
  • 6 tbsp lemon juice, from 2 lemons
  • 3 tbsp maple syrup, or lettuce
  • salt, to taste
  • pepper, to taste

Instructions

  1. Cook the farro: Bring salted water to a boil and simmer farro until tender but chewy, about 20–25 minutes. Drain and cool.
  2. Roast the squash: Toss sliced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 20–25 minutes, flipping halfway through. You want them golden and slightly crispy at the edges.
  3. Rub chicken breasts with olive oil, salt, and pepper (optional: add a pinch of cumin or garlic powder). Place on the same or a separate baking sheet.
  4. Roast both squash and chicken at 425°F for 20–25 minutes, until the chicken reaches 165°F internally. Slice the chicken once it rests for a few minutes.
  5. Make the dressing: Whisk lemon juice, olive oil, maple syrup, mint, salt, and pepper.
  6. Assemble each plate: ½ cup farro, 1/3 of the roasted squash, a handful of greens, ~1/3 of the chicken,
  7. Drizzle with dressing, Optional: Sprinkle with seeds/nuts for crunch


Published: May 08, 2025