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
- 1/4 oz 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, 1/4 oz 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 3 cups of mizuna (or desired greens) into a bowl. Top with 1/2 cup farro, 1/2 cup butternut squash, 1/4 cup apples, and 1/2 Tbsp pepitas. Drizzle 1 fl oz (2 Tbsp) dressing on top.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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