Squash And Farro Salad With Mustard Maple Vinaigrette.
  • 2 Cups of Butternut Squash, cubed
  • 1 Small Delicata Squash
  • 1 Cup of Farro, cooked
  • ¼ Cup of Olive Oil, plus more for drizzling
  • ¼ cup of Apple Cider Vinegar
  • 1 Tbsp of Grainy Mustard
  • 1 Tbsp of Maple Syrup
  • 1 Tsp of Garlic, minced
  • Little Leaf Farms Baby Red and Green Leaf Lettuce
  • 2 oz. Goat Cheese, crumbled
  • 3 Tbsp of Pepitas
  • 2 Tbsp of Dried Cranberries
  • Salt and Pepper
  1. Preheat oven to 425 degrees.
  2. Slice delicata squash and remove seeds; arrange delicata with cubed butternut squash on a baking sheet, drizzle lightly with olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through. Set aside to cool slightly once cooked.
  3. While squash is roasting, cook farro as directed and set aside to cool slightly once finished.
  4. In a small jar combine olive oil, apple cider vinegar, mustard, syrup, and garlic. Season with salt and pepper and tightly screw on the jar top before shaking vigorously to emulsify the dressing.
  5. Assemble the salad by filling a large bowl with Little Leaf Farms Baby Red and Green Leaf Lettuce. Add cooked squash, farro, crumbled goat cheese, pepitas, and dried cranberries. Toss with dressing immediately before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2020/11/11/squash-and-farro-salad-with-mustard-maple-vinaigrette/