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Butternut Squash & Farro Salad
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Ingredients:
1 Cup Uncooked Whole Farro
3 Cups Water
12 oz Butternut Squash, cubed
1/4 Cup Olive Oil
1 Tbsp Red Wine Vinegar
1/2 Tbsp Dijon Mustard
1 Tbsp Honey
Zest of 1/2 an Orange
Juice of 1/2 an Orange
15 Cherry Tomatoes, halved
Arugula
1/4 Cup Fresh Parsley, chopped
Directions:
Start by preparing the farro. Add the water, farro, bay leaf and a large pinch of salt to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool.
Prepare the butternut squash according to package instructions. Frozen works well for this recipe. Alternatively, you can prepare fresh butternut squash. Let cool.
Make the dressing. Whisk the olive oil, red wine vinegar, Dijon mustard, honey, orange juice, and orange zest in a mixing bowl. Set aside.
Add the farro, butternut squash, tomatoes, parsley, and a handful of arugulas to a large mixing bowl. Mix to combine. Add the dressing and toss to combine.
Serve immediately as is or spoon on top of a bed of arugula and enjoy as a salad. Enjoy!
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Start by preparing the farro. Add the water, farro, bay leaf and a large pinch of salt to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool.
Prepare the butternut squash according to package instructions. Frozen works well for this recipe. Alternatively, you can prepare fresh butternut squash. Let cool.
Make the dressing. Whisk the olive oil, red wine vinegar, Dijon mustard, honey, orange juice, and orange zest in a mixing bowl. Set aside.
Add the farro, butternut squash, tomatoes, parsley, and a handful of arugulas to a large mixing bowl. Mix to combine. Add the dressing and toss to combine.
Serve immediately as is or spoon on top of a bed of arugula and enjoy as a salad. Enjoy!
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