A simple fall salad pairing farro and squash with a sherry mustard vinaigrette. Classy, easy, good for you. Perfect for a meatless Monday dinner.
Important note: you want to leave enough time to let the squash and farro cool, so make those ahead of time. While you are doing that you can also make the dressing.
Serves 4, takes not long at all if you follow the important note.
|Mise en Place|
|1 cup||farro||1 handful||baby kale|
|1 small handful||sliced almonds||1 handful||arugula|
|1 small handful||cranberry||1||butternut squash, peeled and diced|
|3 tbs||sherry vinegar||1/4 cup||shallot, minced|
|1 tbs||dijon mustard|
|1/3 cup||olive oil|
|1||oven, preheated to 450|
|3||mixing bowls, 1 large|
|1||rinse farro and put into pot|
|2||fill pot with water to cover farro by about 2 inches|
|3||bring water to a boil then reduce to simmer, cook for about 20 minutes|
|4||meanwhile, toss squash with some olive oil, salt, and pepper|
|5||evac squash onto sheet pan, and put pan into oven|
|6||cook squash 30-40 minutes, until starting to carmelize|
|7||while things are cooking, make the dressing. whisk the vinegar and mustard together, then slowly whisk in olive oil. once combined season and fold in shallots|
|8||when farro is done, strain farro through strainer to remove excess liquid. spread on a plate to allow it to cool|
|9||when squash is done, evac from oven and let cool.|
|10||once everything is cool, toss farro, squash, kale, arugula, almonds, cranberry, and dressing together.|
|11||serve and eat|