October is here and it really feels like Autumn. There is the chill in the air, leaves are turning to reds and oranges, the sky has different hues and it is getting darker earlier. With that the fall harvest is here. Butternut squash is one of my favorite autumnal vegetables for its hearty texture and deep flavor. Here’s to Butternut Squash – Enjoy!
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- 1 cup uncooked farro
- 1 butternut squash, peeled, seeds removed and diced (about 3 cups)
- Kosher salt and fresh ground black pepper
- 1/3 cup pomegranate seeds
- 1/3 cup goat cheese
- 1/4 cup toasted unsalted almonds – coarsely chopped
- 3 cups arugula
- 2 ½ Tablespoons extra virgin olive oil
- 1 Tablespoons apple cider vinegar
- 1/2 tablespoon water
- 1 1/2 teaspoons pure maple syrup
- 3 Tablespoons minced shallot
- Kosher salt and fresh ground black pepper to taste
- Cook the farro according to package instructions and cool to room temperature.
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Drizzle the diced butternut squash with olive oil and season with kosher salt and black pepper. Toss to coat, then place the squash in the oven and roast for about 30 minutes, or until tender and lightly browned.
- While the squash is cooking, whisk together all of the ingredients for the vinaigrette and let sit for 10 minutes before adding it to the salad.
- Cool the squash, then add it to the salad with the remaining salad ingredients.
- Toss everything together with the vinaigrette and serve.
If you plan to make the salad in advance, wait to add the arugula, almonds and vinaigrette until right before serving to prevent them from becoming wilted or soggy.