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Fall Farro and Butternut Squash Salad


Ingredients:


Salad:

1 5oz package of mixed greens

1/2 cup uncooked farro

1 small butternut squash

1/3 cup toasted pumpkin seeds

1 cup candied pecans

1/2 cup pomegranate seeds

1/3 cup dried cherries

1/2 cup soft goat cheese


Dressing:

1 tablespoon grainy mustard

1 garlic clove

2 tablespoons maple syrup

1/4 cup apple cider vinegar

1 tablespoon fig jam

1/4 cup olive oil

salt and pepper


Method:


Heat the oven to 400 degrees. Peel, remove seeds and dice a butternut squash into 1/2 inch cubes. Place on a baking sheet with olive oil and salt and pepper. Bake for 25 minutes.

Cook farro according to package instructions.

Candy the pecans but adding pecans to a non stick pan with 1/4 cup brown sugar, 1 tablespoon water and a pinch of salt. Bring to a simmer and cook on medium low heat for about 5 minutes or just until the liquid has thickened. Allow to cool on a piece of parchment.

Combine all ingredients for the dressing and mix well.

Assemble salad and dress right before serving.


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