INGREDIENTS

 

For the roasted squash:

1 medium butternut squash, peeled, seeded and cut into ½-inch pieces (about 6 cups)
2 tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil
¼ teaspoon kosher salt

For the farro:

1 cup farro

For the vinaigrette:

1 clove garlic
2 teaspoons Dijon mustard
¼ cup fresh lemon juice
1/3 cup Pompeian Gourmet Selection Extra Virgin Olive Oil
Salt and pepper, to taste

For the salad:

3 cups baby spinach
1 large apple, thinly sliced (fuji, honey crisp or pink lady preferred)
1/2 cup dried cherries
2 tablespoons pine nuts, toasted
1/4 cup freshly shredded Parmesan cheese

PREPARATION

  1. Cook the squash: Place a large, rimmed baking sheet in the oven and preheat to 425°F. Toss the diced squash with the olive oil and salt in a large bowl. Carefully remove the baking sheet from the oven and line it with a piece of parchment paper. Add the squash in an even layer and roast, stirring once, until tender and golden-brown, about 25 minutes. Transfer to a wire rack to cool.
  2. While the squash roasts, cook the farro: Fill a medium saucepot 3/4 full with water. Set over high heat and bring to a boil. Stir in the farro and cook until tender but still chewy, about 20 to 25 minutes. Drain and then rinse under cold water. Set aside.
  3. Make the vinaigrette: Smash the garlic clove with the flat side of a chef’s knife. Add a pinch of salt and mince and smash with the flat side of the chef’s knife until a paste forms. Transfer to a small mixing bowl and stir in the mustard and lemon juice. Whisk in the olive oil and season with salt and pepper.
  4. Make the salad: Add the spinach, squash and farro to a large mixing bowl and toss with half of the vinaigrette. Spread mixture out onto a serving platter, then top with apple slices, cherries, pine nuts and parmesan cheese. Drizzle remaining vinaigrette over the top. Serve immediately.

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