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Autumn Harvest Salad with Lemon Vinaigrette

Ingredients

Scale
  • ¾ cup Farro
  • 2 Asian Pears, cut into cubes
  • 1 Butternut Squash
  • 6 oz, Baby Spinach
  • 5 oz, Baby Kale
  • 1 cup, Dried Cranberries
  • 1 cup, Crumbled Goat Cheese
  • ¼ cup White Wine Vinegar
  • ¼ cup Olive Oil
  • ¼ cup Orange Juice
  • Juice of 2 Lemons
  • Salt
  • Pepper

Instructions

Salad:

  1. Cut butternut squash in half lengthwise. Remove seeds and string.
  2. Season squash with salt and pepper. Place cut side up and bake for 40 minutes at 375F. Set aside until cool and cut into cubes.
  3. In saucepan, combine farro and 1 ¼ cup water. Bring to boil over high heat, then reduce to low heat, cover and simmer for 10 minutes.
  4. Remove from heat and let cool for 5 minutes. Drain excess water and fluff with fork.
  5. In a bowl, combine farro, cubed pears, cubed butternut squash, spinach, kale and cranberries. Sprinkle goat cheese.

Dressing:

  1. In a small mixing bowl, combine white wine vinegar, olive oil, orange juice and lemon juice. Season with salt and pepper.
  2. Dress salad with vinaigrette to your preference.

Notes

When buying dried cranberries, or any dried fruits for that matter, it’s important to check the ingredients! Often times these dried fruits are loaded with extra sugar, saccharine and other artificial sweeteners. Aim for an organic version with minimal added ingredients. I highly recommend Patience Co Gently Sweetened Organic Dried Cranberries for this recipe since you’re getting just fruit without all the other junk. Plus, they’re plump and delicious. [This is not an ad. I’m just a big fan and believe in their products!]

 

 

Find it online: https://meatlessmusings.com/autumn-harvest-salad-with-lemon-vinaigrette/