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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 unsweetened applesauce
  • 1 tsp shallots chopped
  • 1/8 tsp Dijon mustard
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 5 Tbsp olive oil

Remainder of the dish

  • 2 cups farro cooked
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3 quarts mizuna or salad greens of choice
  • 1 cup Granny Smith apples unpeeled and diced
  • 2 tbsp pepitas also known as pumpkin seeds

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Instructions

Farro

  • Cook the farro according to package directions. Set aside.

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.

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.

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.

Nutrition

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