Farro Salad with Butternut Squash and a Maple Vinaigrette

Farro Salad with Butternut Squash and a Maple Vinaigrette

For the dressing: 

• ¼ cup apple cider vinegar

• 1/4 red onion, roughly chopped

• 1 Tbs. maple syrup

• 1 tsp. Dijon Mustard 

• 1/3 cup olive oil

• kosher salt
  
  For the salad

• 3 cups butternut squash, peeled and diced into 1” pieces

• 2 Tbs. olive oil

• 1 cup uncooked farro

• 1/4 cup toasted pumpkin seeds

• 1/2 cup thinly sliced Parmesan 

• 2 cups arugula

• Salt and pepper to taste

Preheat oven to 425°F.

Make the dressing by combining the apple cider, onion, mustard, olive oil, and large pinch of salt in a blender jar. (THIS ONE IS MY FAVORITE). Blend until smooth. Taste for salt and pepper and set aside.

In a large bowl toss together the butternut squash with the olive oil and a large pinch of salt (and pepper).

Place on an unlined sheet tray in an even layer and roast for 15 to 20 minutes depending on squash thickeness - just until fork tender. Set aside.

In a large pot of boiling salted water add the farro. Cook for 12 to 14 minutes or until farro is al dente and chewy. Carefully strain water and place on a sheet tray to dry for at least 20 minutes.

Assemble the salad by tossing together the butternut squash, farro, pumpkin seeds, Parmesan cheese, arugula, and a large drizzle of the vinaigrette. Taste for salt and pepper and add more vinaigrette if needed.

Serve immediately or it lasts in the fridge overnight.

Makes 4 to 6 servings