By Domestikated Life
Preheat Oven To 425 Degrees.
Slice Delicata Squash And Remove Seeds; Arrange Delicata With Cubed Butternut Squash On A Baking Sheet, Drizzle Lightly With Olive Oil And Season With Salt And Pepper. Roast For 30 Minutes, Tossing Halfway Through. Set Aside To Cool Slightly Once Cooked.
While Squash Is Roasting, Cook Farro As Directed And Set Aside To Cool Slightly Once Finished.
In A Small Jar Combine Olive Oil, Apple Cider Vinegar, Mustard, Syrup, And Garlic. Season With Salt And Pepper And Tightly Screw On The Jar Top Before Shaking Vigorously To Emulsify The Dressing.
Assemble The Salad By Filling A Large Bowl With Little Leaf Farms Baby Red And Green Leaf Lettuce. Add Cooked Squash, Farro, Crumbled Goat Cheese, Pepitas, And Dried Cranberries. Toss With Dressing Immediately Before Serving.
Ingredients
Directions
Preheat Oven To 425 Degrees.
Slice Delicata Squash And Remove Seeds; Arrange Delicata With Cubed Butternut Squash On A Baking Sheet, Drizzle Lightly With Olive Oil And Season With Salt And Pepper. Roast For 30 Minutes, Tossing Halfway Through. Set Aside To Cool Slightly Once Cooked.
While Squash Is Roasting, Cook Farro As Directed And Set Aside To Cool Slightly Once Finished.
In A Small Jar Combine Olive Oil, Apple Cider Vinegar, Mustard, Syrup, And Garlic. Season With Salt And Pepper And Tightly Screw On The Jar Top Before Shaking Vigorously To Emulsify The Dressing.
Assemble The Salad By Filling A Large Bowl With Little Leaf Farms Baby Red And Green Leaf Lettuce. Add Cooked Squash, Farro, Crumbled Goat Cheese, Pepitas, And Dried Cranberries. Toss With Dressing Immediately Before Serving.