Roasted Vegetable and Farro Salad Recipe | Saratoga Olive Oil Company

Ingredients

• ¼ cup pumpkin seeds
• 1/4 cup + 1-2 Tbsp SOOC Wild Mushroom & Sage Olive Oil
• ¼ cup pearled farro
• 1 cup water
• 1-2 lb acorn squash, seeded and cut into wedges
• 1 lb king trumpet mushrooms, sliced in quarters
• 1 red onion, cut into wedges
• 1 lemon, cut in half
• 1 bulb of garlic, cut in half crosswise
• 6 sprigs of thyme
• 1 Tbsp sweet paprika
• Fresh cracked pepper to taste
• SOOC Sicilian Sea Salt, to taste
• Small bunch of frisee