Perfect Fall Salad: Roasted Squash and Farro

Lately I've been loving salads that combine a variety of flavors and textures. This fall salad is the packs a big flavor punch with the perfect combination of hearty, nutty with a bit of salt and sweet. The farro and squash pair well with the salty feta and sweet dried cherries. And the carrots and kale give it a bit of crunch and a great fresh taste. You'll love this Roasted Squash and Farro Salad, perfect for lunch or a side dish at dinner.

Salad:

1, 8.5 oz package Farro (Trader Joe's brand comes in a 8.5oz package)

1/2 acorn squash

1/2 butternut squash

2 cups chopped kale

2 large carrots

3/4 cup dried cranberries

3/4 cup feta cheese

Dressing:

1/2 cup olive oil

1/4 Tbs. lemon juice

3 Tbs. Cider vinegar

sea salt

pepper

1. Cook farro as directed on package.

2. Cut, seed and roast squash at 425 degrees for 35-40 minutes. You want squash to be slightly firm so it doesn't "mash" as you stir it into the salad.

3. Wash and chop kale, shred carrots and set aside in bowl.

4. In a separate bowl combine dressing ingredients and set aside

5. When squash is done cooking remove from skin and cut in to 1/2 inch piece

6. When farro is done cooking combine all ingredients in a large bowl and toss with dressing. Serve warm or chilled.

A great addition is chopped mint.

Enjoy!

--Sarah

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