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Breakfast

Honey Roasted Butternut Squash, Farro, Pumpkin Seeds, Apple Cider Vinaigrette

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Course: Main Course, Salad
Servings: 4 servings

Ingredients

Roasted Butternut Squash

  • 1 pound butternut squash, cubed 1"
  • 1 Tbsp canola oil
  • 1 Tbsp brown sugar
  • 1 Tbsp honey

Maple Cider Vinaigrette

  • 2 Tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp applesauce, unsweetened
  • 1 tsp shallots, chopped
  • 1/8 tsp Dijon mustard
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper, ground
  • 5 Tbsp olive oil

Remainder of the dish

  • 2 cups cooked farro
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper, ground
  • 3 quarts mizuna, or salad greens of choice
  • 1 cup granny smith apples, unpeeled, diced
  • 2 tbsp pepitas

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Instructions

Farro

  • Cook the farro according to package directions. Set aside.
    2 cups cooked farro

Roasted Butternut Squash

  • Preheat the oven to 400 degrees. Combine squash, oil, brown sugar, and honey; mix well. Place in a single layer on a sheet pan and bake until squash is cooked through and lightly caramelized.
    1 pound butternut squash, cubed 1", 1 Tbsp canola oil, 1 Tbsp brown sugar, 1 Tbsp honey

Maple Cider Vinaigrette

  • Place all ingredients for the vinaigrette except the oil into a blender and blend until combined. Slowly add the oil to emulsify.
    2 Tbsp apple cider vinegar, 2 tsp maple syrup, 2 tsp applesauce, unsweetened, 1 tsp shallots, chopped, 1/8 tsp Dijon mustard, 1/8 tsp kosher salt, 1/8 tsp black pepper, ground, 5 Tbsp olive oil

Remainder of the Dish

  • Toss the farro with salt and pepper.
    To assemble each salad, place greens into a bowl and top with farro, squash, apples, and pepitas. Drizzle with dressing.
    1/2 tsp kosher salt, 1/2 tsp black pepper, ground, 3 quarts mizuna, or salad greens of choice, 1 cup granny smith apples, unpeeled, diced, 2 tbsp pepitas

Nutrition

Calories: 435kcal | Carbohydrates: 50g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Sodium: 338mg | Fiber: 7g
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