Ingredients
For the Salad:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 5 oz arugula, or spring mix
- 1 cup cooked farro
- 3/4 cup shredded sharp white cheddar
- 1/2 cup chopped toasted walnuts (can substitute pecans)
- 1/2 cup chopped dates (can substitute dried cranberries)
- 1/3 cup sliced red onion
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 small shallot, minced
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (205°C). Place the peeled and chopped butternut squash on a large baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Season with kosher salt and black pepper to taste. Arrange the squash in a single layer and roast for 25 to 30 minutes until tender, flipping once halfway through cooking to ensure even roasting.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted butternut squash, 5 oz arugula (or spring mix), 1 cup cooked farro, 3/4 cup shredded sharp white cheddar, 1/2 cup chopped toasted walnuts, 1/2 cup chopped dates, and 1/3 cup sliced red onion. Gently toss together.
- Prepare the Dressing: In a small bowl or jar, whisk together 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 3 teaspoons honey, 2 teaspoons Dijon mustard, minced shallot, minced garlic, and kosher salt and freshly ground black pepper to taste until emulsified and well combined.
- Toss Salad with Dressing and Serve: Pour the dressing over the salad mixture and toss until all ingredients are evenly coated. Adjust seasoning with additional salt and pepper if needed. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a nut-free version, omit the walnuts or replace with toasted pumpkin seeds.
- Farro can be substituted with quinoa or barley if preferred.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- For extra protein, add grilled chicken or chickpeas.
- Adjust the level of sweetness in the dressing by modifying the amount of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
