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.
1quart cubed butternut squash(about 1 medium squash)
1red bell pepper,cored, seeded, sliced
1teaspoonItalian seasoning
1/3cup, plus 2 tablespoonsolive oil,divided
1teaspoonsalt,divided
1/4cuplemon juice
4teaspoonsDijon mustard
4teaspoonshoney
1/4teaspoonblack pepper
2cupscooked farro
3/4cupchopped walnuts,toasted
3/4cupdried cranberries
1/4cupminced fresh parsley
1/2cupcrumbled 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.
Keywords American, Back to School, Blends, Entertaining, Entrée Salad, Fall, Picnic & Patio, Spring, Vegetarian, Winter