Ingredients
For the Salad:
- 1 medium butternut squash, peeled, seeded and cut into 1-inch chunks
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 5 oz arugula or spring mix
- 1 cup cooked farro
- 3/4 cup shredded sharp white cheddar
- 1/2 cup chopped toasted walnuts (or pecans)
- 1/2 cup chopped dates (or dried cranberries)
- 1/3 cup sliced red onion
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 small shallot, minced
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Place the peeled, seeded, and chopped butternut squash on a large baking sheet. Drizzle the squash with 1 tablespoon of olive oil and toss well to coat evenly. Season with kosher salt and freshly ground black pepper to taste. Arrange the squash pieces in a single layer and roast in the oven for 25 to 30 minutes, flipping once halfway through, until the squash is tender and slightly caramelized.
- Combine Salad Ingredients: In a large bowl, add the roasted butternut squash along with 5 oz arugula or spring mix, 1 cup of cooked farro, 3/4 cup shredded sharp white cheddar, 1/2 cup chopped toasted walnuts or pecans, 1/2 cup chopped dates or dried cranberries, and 1/3 cup sliced red onion. Toss gently to combine all the ingredients.
- Prepare the Dressing: In a small bowl or jar, whisk together 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 3 teaspoons honey, 2 teaspoons Dijon mustard, minced shallot, minced garlic, and season with kosher salt and black pepper to taste. Whisk until all the ingredients are well combined and the dressing is emulsified.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Toss thoroughly but gently until the salad ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the salad immediately to enjoy the fresh flavors and contrasting textures at their best.
Notes
- How to Store: Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
- Make-Ahead Tips: You can roast the squash, cook the farro, toast the nuts, and prepare the dressing in advance. Assemble and toss the salad just before serving to keep everything fresh.
- Dressing Storage: The apple cider vinaigrette will keep in the refrigerator for up to 1 week. Be sure to whisk well before using, as the ingredients may separate over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
