Ultimate Fall Salad
- 1 large butternut squash, peeled,
seeded and cubed
- 5 TB olive oil, divided
- 1 tsp salt, divided
- ½ tsp fresh ground pepper, divided
- 1 cup uncooked farro,
- 2 C water
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 1/8 tsp red pepper flakes
- ½ C pumpkin seeds (pepitas)
- 1 lemon
- 3 TB champagne vinegar
- 1 TB maple syrup
- 1 crisp apple, such as Fuji or
Honeycrisp, cored and cut into small cubes.
- 3 TB fresh parsley, minced
- 2 ounces crumbled blue cheese
Heat oven to 400’ F. Place
butternut cubes on a rimmed baking sheet lines with parchment paper. Drizzle
with 1 TB olive oil, ½ tsp salt and ¼ tsp pepper. Toss to coat and arrange in a
single layer. Roast, flipping halfway through, until caramelized and tender.
About 30 minutes.
Meanwhile, rinse the farro. Place
in a medium saucepan and add the water; bring to a boil. Cover, reduce heat and
simmer until cooked through and tender, about 20 minutes. Drain and rinse under
cool water. Set aside to drain.
Place ¼ tsp salt, 1/8 tsp pepper,
cinnamon, cardamom, cumin, ginger, turmeric, and red pepper flakes in a large
skillet and stir to combine. Add 1 TB of olive oil and the pumpkin seeds. Cook
over medium heat, stirring occasionally, until spices deepen in color and
pumpkin seeds are toasted and popping, about 5 minutes. Transfer to a small
bowl. Wipe out the skillet with a paper towel.
Set pan aside.
In a large bowl, juice the lemon,
about 1 TB. Add the champagne vinegar, syrup and 1 Tb olive oil and whisk to
combine. Taste and season with salt and pepper, if needed. Add the farro,
squash, apple, cheese, spiced pumpkin seeds, and parsley to the bowl of
dressing. Stir to combine. (adapted from thekitchn) Serves 4.
Printer Friendly Version
