Roasted Squash & Farro Salad

Ingredients

Difficulty: Easy

• 1 small butternut squash, cubed
• 3 tbsp olive oil
• 200g farro
• 60g pecans
• 100g baby kale
• 50g feta, crumbled
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• Salt and black pepper

Method

1. 1

   Toss the squash with 1 tbsp olive oil and salt, then roast at 200C for 30 minutes until caramelized at the edges.

2. 2

   Meanwhile, simmer the farro in salted water for about 25 minutes until tender but chewy, then drain.

3. 3

   Toast the pecans in a dry pan until fragrant, and whisk the remaining oil with the maple syrup, mustard, and vinegar for the dressing.

4. 4

   Toss the warm farro with the kale, roasted squash, pecans, and feta, then coat with the maple-mustard dressing and season to taste.