Farro Salad with Butternut Squash and Radicchio | America's Test Kitchen

Ingredients

• 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 1/2 cups whole farro , rinsed
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• Pinch cayenne pepper
• 1 cup chopped radicchio
• 1/2 cup chopped fresh parsley
• 2 ounces blue cheese , crumbled (1/2 cup)