Fall Butternut Squash and Farro Salad

Serves 4

For the Salad

Ingredients

• 1 cup farro
• 1 red onion, sliced 
• 1/2 butternut squash, peeled, seeded and diced
• 3 cups pea shoots
• 1/2 cup feta, crumbled 
• chopped parsley, for garnish
• olive oil 
• salt and pepper 

Directions

1. Preheat oven to 400 degrees fahrenheit. 
2. While the oven is preheating, rinse farro and place in a pot with three cups of water. Bring water to a boil, reduce to a simmer, cover and cook for 30 minutes or until tender. 
3. Generously coat squash with olive oil, salt and pepper. Roast for 30-40 minutes or until fork tender and edges start to brown. 
4. After the squash is done turn the oven up to broil. Coat red onions with olive oil, salt and pepper. Broil until the edges start to brown and the onions start to soften and caramelize. About 12 minutes.
5. Once cooked ingredients have cooled, combine them with the pea shoots and dressing. Top with feta and fresh chopped parsley. 

For the Dressing

• 1 lemon, juiced
• 3 cloves garlic, minced 
• 1 TBS dijon mustard
• 1 TBS honey
• 1/4 cup apple cider vinegar
• 3/4 olive oil 
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste

Directions

1. Combine lemon juice, garlic, mustard, honey, and vinegar in a bowl. Slowly drizzle in olive oil, whisking to combine. Keep adding olive oil until desired consistency is reached. For me, this took about 3/4 cup (I like a thicker dressing). Add fresh parsley and salt and pepper to taste.