Farro & Squash Salad

INGREDIENTS 

1⁄4 cup farro

1⁄4 cup garlic oxymel

1 tbsp Dijon mustard

1⁄4 cup avocado oil

1 tsp kosher salt

1⁄2 tsp freshly ground black pepper

1 delicata squash, cut into 1⁄4” rings

4 leaves swiss chard [remove from stem & thinly slice]

1⁄3 cup toasted chopped walnuts

2 oz shaved pecorino romano

1⁄2 cup chopped parsley

DIRECTIONS

STEP 1

Preheat oven to 425 degrees. Add oxymel, Dijon, oil, salt, and pepper to a blender. Blend until smooth.

STEP 2

Place the delicata on a sheet tray lined with parchment and toss with olive oil. Season with sea salt. Roast for 15-20 minutes or until the squash is cooked through. You will want the edges of the squash to be caramelizing and the seeds dark and crisp.

STEP 3

Bring a medium pot of water to a boil. Season lightly with salt and add farro. Cook for 10 minutes or until tender. Drain and return to pot, cover
with a lid and let rest for 5 minutes. Remove lid and add half of the vinaigrette while the farro is still warm.

STEP 4

Add the farro, squash, walnuts, swiss chard, and remaining vinaigrette to a large bowl. Toss to evenly coat all ingredients with the vinaigrette. Add pecorino and parsley, gently tossing- ENJOY!