Ultimate Fall Salad
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How to Make It
Step 1
Peel, scoop out seeds, and cube butternut squash.* Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
Step 2
In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
Step 3
Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
Step 4
For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.
Step 5
Dress salad immediately, or keep dressing on the side and dress your salad as you go.