Farro and Roasted Butternut Squash Salad

*Not pictured with garnish of goat cheese and scallions*

This salad is a perfect “make ahead recipe” and can be tailored to what you have on hand. Use whatever local vegetables are in season. This would also be great with sauteed kale, collards, swiss chard or snap peas for Spring. I used local butternut squash, asparagus and spring onions that I bought at the West Nashville Farmers Market. Even add some roasted chicken. You can buy Farro at most any stores, however, I made sure to get mine organic and bought some at the Produce Place.

Ingredients:

• 2 Cups Pearled Farro (12oz bag), rinsed and drained
• 2 tsp fine-grain sea salt (omit if using stock)
• 5 cups of water or stock (I used 4 cups chicken stock, 1 cup water)
• 3 cups butternut squash, cut into 1/2″ dice
• 1 large red onion cut into 1/8ths (I used one small onion plus 10 local spring onion bulbs)
• 1 bunch asparagus, cut into 1″ dice
• 1 TBL fresh thyme, minced (I used thyme and rosemary)
• 3 TBL olive oil (plus 1TBL for Asparagus)
• 1 TBL balsamic vinegar (Plus 1/2TBL for Asparagus)
• 1 cup walnuts, deeply toasted
• 3 TBL toasted walnut oil
• 1/4 cup goat cheese, crumbled (I used Noble Springs Goat Feta)

Instructions:

• Preheat oven to 350 degrees
• Combine the Farro, Water or Stock, and Salt in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the Farro is tender 15-20min. You want it to be al dente, but tender
• Remove from heat, drain liquid and set aside
• Peel, gut and dice your butternut squash, dice your asparagus, onion and mince herbs
• Toss squash, onions and herbs with 3 TBL of olive oil and 1TBL of balsamic vinegar – sprinkle with salt and pepper
• In a separate bowl, toss asparagus with 1TBL of olive oil and 1/2TBL of balsamic vinegar – season with salt and pepper
• Using 2 separate rimmed baking sheets, arrange in a single layer squash onion medley on one, asparagus on the other
• Place in oven, remove asparagus after 10min, leave squash in for 20min tossing occasionally to get browning on all sides.
• Remove from oven and let cool
• Toss all ingredients (except cheese) in a large bowl and add the walnuts and walnut oil (season if necessary)
• Garnish with goat cheese and chopped chives from spring onion bulbs

*Can be served cold and refrigerated for up to 5 days.