Ingredients:
For the Farro Salad:
– 1 cup uncooked farro
– 1 delicata squash, cubed
– 1–2 tablespoons Primal Kitchen Extra Virgin Olive Oil
– 1 teaspoon kosher salt
– 2–3 handfuls fresh arugula
– 1/2 cup dried cranberries
– 1 cup goat cheese or feta, crumbled
– 1/4 cup pepitas
For the Honey Mustard Dressing:
– 3 tablespoons honey
– 3 tablespoons dijon mustard
– 1 tablespoon apple cider vinegar
– 2–3 tablespoons Primal Kitchen Extra Virgin Olive Oil
– 1/2 teaspoon lemon juice
– pinch of salt
Instructions:
1. Cook the Farro: In a medium saucepan, bring 4 cups of water to a boil. Rinse the farro and add it to the boiling water. Simmer for 25-30 minutes or until fully cooked. Drain and set aside.
2. Roast the Squash: Preheat the oven to 415 degrees F. Place the cubed delicata squash on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in the oven on the middle rack for 10-15 minutes. Remove and let it cool slightly.
3. Prepare the Dressing: In a mason jar, combine the ingredients for the Honey Mustard Dressing. Shake well to combine. Taste and adjust the flavors if needed. Alternatively, in a small bowl, whisk together the dressing ingredients until well blended. Set aside.
4. Assemble the Salad: In a large mixing bowl, combine the cooked farro, roasted squash, fresh arugula, dried cranberries, crumbled cheese, and pepitas. Toss gently to mix the ingredients evenly.
5. Serve: Present the dressing separately to allow individuals to add it to their salads as desired.
Enjoy this delightful Fall Farro Salad that beautifully combines the nutty richness of farro, roasted squash, and a blend of vibrant flavors, enhanced by the sweet-tangy dressing, making it a perfect celebration of autumn’s bounty.