Butternut Squash and Farro Salad
Butternut Squash and Farro Salad
This meatless entrée salad is bursting with whole grains and vegetables and the Fresh Express® Veggie Lover’s Lettuce Mix® helps make it easy to assemble.
Ingredients
- 2 (11-ounce) packages Fresh Express® Veggie Lover’s Lettuce Mix®
- 1 quart cubed butternut squash (about 1 medium squash)
- 1 red bell pepper, cored, seeded, sliced
- 1 teaspoon Italian seasoning
- 1/3 cup, plus 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 cup lemon juice
- 4 teaspoons Dijon mustard
- 4 teaspoons honey
- 1/4 teaspoon black pepper
- 2 cups cooked farro
- 3/4 cup chopped walnuts, toasted
- 3/4 cup dried cranberries
- 1/4 cup minced fresh parsley
- 1/2 cup crumbled goat cheese
Instructions
- Heat oven to 425°F.
- Toss squash and bell pepper with 2 tablespoons olive oil in a large bowl; sprinkle with Italian seasoning and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake for 15 to 20 minutes or until tender; cool.
- Combine remaining 1/3 cup olive oil, lemon juice, Dijon mustard, honey, remaining 1/2 teaspoon salt and pepper in a small bowl; whisk until combined.
- Mix squash, bell pepper, farro, walnuts, cranberries, and parsley in a large bowl. Drizzle with 1/2 cup of the lemon dressing; toss to coat. Place the Fresh Express® Veggie Lover’s Lettuce Mix® in another large bowl; toss with remaining 1/4 cup lemon dressing.
- Arrange the dressed lettuce mix on four plates. Top with squash mixture and crumbled goat cheese.
Made with
