The Spicy Olive’s Roasted Butternut Squash Farro Salad
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Ingredients
  • 1/3cup The Spicy Olive’s Blood Orange olive oil
  • 1 butternut squashpeeled, seeded and cubed
  • 1 cup farrocooked in water
  • 1/3cup Dried Cranberries
  • 1 cup Feta Cheesecrumbled
  • 1/3 cup The Spicy Olive’s Cinnamon Pear balsamicor you could use Cranberry Pear or Maple balsamic
  • 2 cups arugulafresh and washed
  • salt and pepperto taste
Instructions
  1. Peel, seed and cube butternut squash and coat with Blood Orange olive oil (3 Tablespoons). Sprinkle with salt and pepper to taste and roast in a 425 degree oven until tender. Drain cooked farro and coat with a Tablespoon or 2 of the Blood Orange olive oil. Place arugula leaves in the bottom of a shallow salad dish and coat with half of remaining Blood Orange olive oil. Mix farro into the arugula in the salad dish. Top with roasted butternut squash. Sprinkle with dried cranberries and feta cheese crumbles. Drizzle with the Cinnamon Pear balsamic and remaining Blood Orange olive oil. Toss and serve. Enjoy!!