Return to Green Valley Grill Recipes Menu

 

 

WARM FARRO & SALMON SALAD

 

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.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com