Winter Salad with Roasted Grapes and Farro
 
Ingredients
  • 1 container of seedless red grapes, rinsed and dried completely
  • 1 small or medium butternut squash, peeled, cut and diced small
  • 1 cup of cooked farro, or just make the whole package like I did and freeze leftovers. Cook according to package directions, then cool.
  • a good handful of fresh spinach
  • ½ log of honey goat cheese or regular, crumbled
  • a good handful of whole pecans or any nuts of your choice
  • fresh lemon juice
  • extra virgin olive oil
  • 1 finely grated garlic clove
  • salt and pepper to taste
Instructions
  1. Heat oven to 425, for the grapes spread them on a baking sheet drizzled with olive oil and a little sea salt. I wanted my grapes to retain their shape so I only roasted them for about 15 minutes, occasionally shaking the pan just until I saw them start to slightly burst. If you want them to completely burst with the juice oozing out I would place them on parchment and cook them longer. Set aside to cool.
  2. Roast the diced butternut squash, on a separate baking sheet, same temp until golden. Let cool.
  3. Cook farro according to package and cool down.
  4. Assemble your salad on a platter with all the with all the ingredients including the spinach and crumbled goat cheese and nuts.
  5. Spoon the lemon and olive oil dressing all around.
  6. LEMON DRESSING
  7. 1 part fresh squeezed lemon juice to 2 parts olive oil
  8. add 1 grated garlic clove, salt and pepper and whisk
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/01/winter-salad-roasted-grapes-farro.html