Roasted Delicata Squash and Farro Salad with Pepitas, Dried Cherries and Burrata • St. Francis Winery & Vineyards

Ingredients

• Pair with Sauvignon Blanc
• 2 cups cooked farro
• 3 each Delicata squash
• 1 teaspoon chopped fresh thyme
• ½ cup toasted pepitas (pumpkin seeds)
• ½ cup of dried cherries
• 1 Tablespoon + 1 teaspoon of apple cider vinegar
• 2 Tablespoons of olive oil + 2 Tablespoons of olive oil
• 1 Tablespoon of chopped fresh parsley
• Salt and pepper to taste
• 1 cup of Arugula (garnish)
• 12 oz burrata
• Preheat oven to 425F
• Cut squash in half and scoop out seeds cut squash in ½ inch wide pieces and toss with 2 Tablespoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste
• Roast on lined sheet pan until cooked and slightly caramelized (approx. 20 min)
• While still warm toss with farro, pepitas and dried cherries
• Add vinegar and remaining 2 Tablespoons of olive oil; toss and season to taste with salt and pepper.
• Serve on platter and garnish with chunks of burrata and arugula leaves