Ingredients:

  • 2 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 150g red onion, coarsely diced
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups pearled farro
  • 3 cups water or vegetable broth
  • 1 tsp salt
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 3 cups fresh arugula or baby kale
  • 1/2 cup dried cranberries
  • 4 oz goat cheese, crumbled
  • 1/2 cup toasted walnuts or pecans

Instructions:

  1. Preheat oven to 400°F (200°C). On a sheet pan, toss cubed butternut squash and diced red onion with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  2. Rinse farro under cold water. Combine farro, water or vegetable broth, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender but still having a distinct pop. Drain excess water and let cool slightly.
  3. In a mason jar or small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and salt. Slowly stream in olive oil while whisking vigorously until the dressing is glossy and thickened.
  4. In a large mixing bowl, combine the warm farro and roasted squash. Fold in arugula, dried cranberries, and toasted walnuts. Pour the dressing over the top and toss gently. Fold in the crumbled goat cheese last to keep the cheese in distinct clumps.