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 kosher salt
- 1/8 tsp ground black pepper
- 5 tbsp olive oil
Salad Ingredients
- 2 cups farro cooked
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 quarts salad greens of choice
- 1 cup Granny Smith apples unpeeled, diced
- 2 tbsp hulled pumpkin seeds
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
Instructions
- Cook the farro according to package directions. Set aside
- Preheat 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. 25-35 minutes.
- To make the vinaigrette, place all ingredients for the vinaigrette except the oil into a blender and blend until combined. Slowly add the oil to emulsify.
- Toss the farro with salt and pepper. To assemble the salad, place greens in a bowl and top with farro, squash, apples, and pepitas, Drizzle with dressing.
Nutrition
Serving: 1cup | Calories: 645kcal | Carbohydrates: 106g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 379mg | Potassium: 741mg | Fiber: 19g | Sugar: 16g | Vitamin A: 12096IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 4mg
Tried this recipe?Mention @rdkitchenedition
