Squash and Farro Salad with Maple Mustard Vinaigrette
Squash and farro salad with maple mustard vinaigrette featuring crisp Baby Red & Green Leaf, creamy goat cheese, and dried cranberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at littleleaffarms.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Mason jar
- Mixing bowl
- Measuring spoon
- Spoon
- Salt shaker
- Pepper mill
- Colander
- Aluminum foil
- Serving bowl
Ingredients
- 2 cups Butternut Squash, Cubed
- 1 Small Delicata Squash
- 1 cup Farro, Cooked
- ¼ cup Olive Oil, Plus More For Drizzling
- ¼ cup Apple Cider Vinegar
- 1 tbsp Grainy Mustard
- 1 tbsp Maple Syrup
- 1 tsp Garlic, Minced
- Little Leaf Farms Baby Red And Green Leaf Lettuce
- 2 oz Goat Cheese, Crumbled
- 3 tbsp Pepitas
- 2 tbsp Dried Cranberries
- Salt
- Pepper
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