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Cozy Winter Salad

WinterGastro-PubVegetarian

Time: 45 minutes

Yield: 4 servings

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About

What makes the Cozy Winter Salad just gosh darn comforting and delicious? The warm, nutty farro base, for a start. The sweet and caramelized butternut squash, for another. The tangy and creamy dressing with wintry spices, for a third. And delicious goodies like cranberries and goat cheese just round out the happiness. The cold is a thing of the past with Cozy Winter Salad!

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Ingredients

  • For the salad:
  • 3 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • black pepper, to taste
  • 1 cup whole pecans
  • 1 tablespoon maple syrup
  • 2 cups farro, cooked
  • 1 cup dried cranberries or tart cherries
  • 3 ounces goat cheese, crumbled
  • For the cranberry-cinnamon vinaigrette:
  • 2 tablespoons red wine vinegar
  • 3 tablespoons cranberry juice
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  • 3 tablespoons fresh parsley, optional, chopped, for garnish

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -On a baking sheet, add the squash and 1 tablespoon of the olive oil and toss to coat.

Step 3 -Season the squash with the extra salt and the extra black pepper.

Step 4 -Roast the squash until slightly caramelized and fork-tender, about 20 minutes.

Step 5 -In a nonstick skillet over medium heat, add the pecans and the maple syrup and cook, while stirring often, until pecans are coated and lightly toasted, about 2-3 minutes.

Step 6 -Transfer the coated pecans to a sheet of parchment paper.

Step 7 -In a large bowl, add the farro, the roasted squash, the cranberries, the goat cheese, and the coated pecans.

Step 8 -Taste the farro mixture for seasoning and add the extra salt and the extra black pepper, as needed.

Step 9 -In a bowl, add the vinegar, the cranberry juice, the honey, the mustard, the garlic, the cinnamon, 1/4 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining black pepper and whisk to combine.

Step 10 -While whisking constantly, slowly stream the remaining olive oil into the vinegar mixture and continue to whisk until emulsified.

Step 11 -Add the dressing to the salad and toss to combine.

Step 12 -Serve garnished with the parsley.

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