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.