Farro Salad with Butternut Squash, Goat Cheese and Greens - Walter Stewart's Market

Name: Farro Salad with Butternut Squash, Goat Cheese and Greens - Walter Stewart's Market
Ingredients: 2/3 cup extra virgin olive oil; 1/3 cup white wine or champagne vinegar; 1/4 cup maple syrup; 2 tablespoons Dijon mustard; 1 garlic clove, minced; 1 large shallot – chopped fine; Salt & pepper; 1 cup farro – look near rice at grocery store; 1 head escarole – washed and chopped small 1/2″-1″ wide inch slivers; 1 large head radicchio – sliced thin slivers; 1/2 container arugula; 2-3 Granny Smith apples – chopped small 1/2″ x 1/2″ roughly; 1 container butternut squash – pre cut – or pre-skinned and you chop into large chunks; 1/2 small red onion, chopped; Nuts – toasted – pecans and/or walnuts –; Blue cheese or goat cheese crumbles

stewartsmarket.com

These wonderfully fresh ingredients complement each other perfectly, creating a delicious and hearty salad from the kitchen of Julia Deane’s Culinary Works.

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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 stewartsmarket.com.

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Ingredients

2/3 cup extra virgin olive oil
1/3 cup white wine or champagne vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 garlic clove, minced
1 large shallot – chopped fine
Salt & pepper
1 cup farro – look near rice at grocery store
1 head escarole – washed and chopped small 1/2″-1″ wide inch slivers
1 large head radicchio – sliced thin slivers
1/2 container arugula
2-3 Granny Smith apples – chopped small 1/2″ x 1/2″ roughly
1 container butternut squash – pre cut – or pre-skinned and you chop into large chunks
1/2 small red onion, chopped
Nuts – toasted – pecans and/or walnuts –
Blue cheese or goat cheese crumbles