Roasted Delicata Squash and Farro Salad
Primary Ingredients
2 cups cooked farro
3 each delicata squash
1 teaspoon chopped fresh thyme
½ cup toasted pepitas (pumpkin seeds)
½ cup of dried cherries
1 Tablespoon + 1 teaspoon of apple cider vinegar
2 Tablespoons of olive oil + 2 Tablespoons of olive oil
1 Tablespoon of chopped fresh parsley
Salt and pepper to taste
1 bunch of watercress (garnish)
12 oz burrata
Primary Technique
- Preheat oven to 425F
- Cut squash in half and scoop out seeds cut the squash into ½ inch wide pieces and toss with 2 Tablespoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste
- Roast on a lined sheet pan until cooked and slightly caramelized (approx. 20 min)
- While still warm toss with farro, pepitas, and dried cherries
- Add vinegar and remaining 2 Tablespoons of olive oil; toss and season to taste with salt and pepper.
- Serve on a platter and garnish with chunks of burrata and watercress leaves
Note: all can be prepped ahead of time and warmed in the oven. Be sure to not dress the salad or garnish with burrata until ready to eat.
