Autumn Fregola Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb fregola
  • 2 cups butternut squash cut into one inch cubes (use pre-cut squash to save time)
  • 2 cups baby brussels sprouts (halved) or regular size (quartered)
  • ½ cup dried cranberries
  • 1 golden delicious apple (cut into one inch cubes)
  • few pinches of coriander
  • fresh nutmeg
  • coarse salt
  • olive oil cooking spray
  • generous pinch of pepper
  • honey cider dressing (see above)
  1. Preheat oven to 450 F.
  2. In a large pot of boiling water, cook the fregola about 8-10 min until tender.
  3. Drain and set aside in a large serving bowl to cool.
  4. On a separate baking sheet spay the butternut squash and brussel sprouts with cooking spray then toss together with the salt, pepper, a pinch of coriander and a little freshly grated nutmeg.
  5. Roast veggies until golden and fork tender about 15 min.
  6. Add the veggies to the fregola and combine with the dressing.
  7. Season to taste with salt and pepper.
  8. Option* add in some fresh chopped walnuts for crunch or freshly chopped herbs.
Recipe by The Hanging Spoon at