Roast Butternut Squash with Farro Salad
When Butternut Squash is in abundance during the fall and winter months this is a super easy salad I love to pull together time and again and I know you'll love it too.
Ingredients
- 4 cups roughly chopped mixed greens
- 1 cup roasted and diced butternut squash
- 1 cup cooked farro
- ¼ cup dried cranberries
- ¼ cup pistachios
- 2 oz. crumbled feta cheese
- 2 tablespoons pomegranate balsamic vinegar
- 2 tablespoons lemon infused extra virgin olive oil
Instructions
- In a large bowl, whisk together the oil and vinegar until well emulsified. Season lightly with kosher salt and pepper as desired for taste. Whisk again to combine.
- Add in the cooked farro and stir together to combine. Allow farro to sit in vinaigrette for 5 minutes to absorb the flavors of the vinaigrette while gathering the rest of your salad ingredients. Next, add in the squash, pistachios, cranberries, mixed greens, and feta. Toss together to combine. Enjoy immediately.