Honey Roasted Butternut Squash, Farro, Pumpkin Seeds, Cider Vinaigrette
Servings 4 servings
Calories 435kcal
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
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
