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ROASTED BUTTERNUT, FARRO, AND GREENS SALAD WITH MAPLE BALSAMIC VINAIGRETTE

Ingredients

The Salad:

1 cup raw farro

2 cups water

2 teaspoons salt, divided

5 tablespoons olive oil, divided

20-ounces butternut squash, cut into ¾” cubes

½ teaspoon cinnamon

½ teaspoon red pepper flakes

10-ounces baby kale and spinach blend greens

½ cup yellow raisins

1/3 cup pistachios, shelled

¼ cup gorgonzola cheese, crumbled

The Dressing:

¼ cup red onion, chopped

¼ cup olive oil

1/3 cup maple syrup

¼ cup balsamic vinegar

2 teaspoons Dijon mustard

Instructions

Preheat oven to 375 degrees

Rinse the farro in a colander under cold running water.  Bring the water to a boil and add the farro and 1 teaspoon of the salt.  Cover, reduce to a simmer, and cook for 25-30 minutes until all of the water is absorbed.  Let sit for 10 minutes and the add 1 tablespoon of the olive oil and toss with a fork.  Set aside to cool to room temperature.

While the farro is cooking, spread the cubed butternut on a foil-lined rimmed baking sheet and drizzle with the remaining 4 tablespoons of olive oil.  Sprinkle the remaining 1 teaspoon of salt, the cinnamon, and the red pepper flakes over the squash and toss so that all of the cubes are evenly coated.  Spread into a single layer and bake for 30-35 minutes until the squash is fork tender.  Cool to room temperature.

Combine all of the dressing ingredients in a large jar and shake until combined and emulsified.

To assemble the salad, place the greens in a large bowl or serving platter and top with the farro, squash, raisins, pistachios, and gorgonzola.  Toss with half the dressing and then add more as desired.

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