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8-ounce package of farro, cooked according to package directions
1 butternut squash, peeled and cubed
1 red apple
1 Granny Smith apple
seeds of 1 pomegranate
1/4 cup fresh mint leaves, cleaned and chopped
1/4 cup fresh parsley, cleaned and chopped
1/4 cup roasted and salted pistachio pieces
1/4 cup Tuscanini Extra Virgin Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 teaspoon sea salt
Preheat oven to 400 degrees Fahrenheit.
Prepare eight ounces of farro (dry) according to package directions.
While your farro is cooking, peel and cut your butternut squash, lay it out on a baking sheet lined with parchment paper, and drizzle avocado oil over the cubes. Sprinkle salt and pepper. Roast for 45 minutes.
Dice the apples, chop the herbs, and de-seed your pomegranate.
Prepare the dressing by adding all ingredients to a small bowl and whisking together.
Once the farro and butternut squash are cooked, add all salad ingredients to a bowl.
Add dressing a little bit at a time and mix.
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