Farro & Salmon Salad with Roasted Butternut Squash

5 oz Salmon – grilled or baked

5 oz prepared Farro (prepare according to package)

1/2 cup Roasted Butternut Squash (see recipe)

1/4 cup Pine Nuts – toasted

2 fl oz Garlic Oregano Dressing (see recipe)

1 oz Feta Cheese

Salt & Pepper to taste

Grill or bake salmon and set aside. Prepare farro according to package instructions. Pan or deep fry the cubed butternut squash. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with squash, toasted pine nuts and salt & pepper. Remove to a serving bowl and place salmon on top of farro. Drizzle with dressing and sprinkle with feta cheese.

Makes – 1 serving

 Roasted Butternut Squash

1 each Butternut Squash

1 1/2 tbsp Canola Oil

Kosher Salt to taste

Slice squash lengthwise. Using a spoon clean out the seeds and membrane. Brush the squash with oil and sprinkle with salt. Place skin side down on a sheet tray and roast in moderate oven until tender, about 12-14 minutes. When cool, remove skin and cut into ½ inch cubes. Makes – 12 ounces

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp chopped fresh Oregano

4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.