Squash and Farro Salad — The Sofrito Project

Ingredients

• 2 servings of farro, cooked according to package instructions and set aside to cool (see note)
• 2 tbsp neutral oil
• 4 green onions, thinly sliced, green and white parts separated
• 2 celery stalks, thinly sliced
• 1 small yellow squash, sliced into half moons
• 1 small zucchini, sliced into half moons
• Large pinch of Spice Tribe California Coast Sea Salt Flakes
• Large pinch of cracked Spice Tribe Late Harvest Black Peppercorns
• 2 garlic cloves, grated
• Fresh parsley leaves, hand torn
• Fresh mint leaves, hand torn
• Arugula greens, as needed
• Toasted sunflower kernels, as needed
• 1/4 cup extra virgin olive oil
• 1 large lemon, zested and juiced
• 2 heaping tsp honey
• 1 tsp Dijon mustard
• Small pinch of Spice Tribe California Coast Sea Salt
• Small pinch of cracked Spice Tribe Late Harvest Black Peppercorns