Late Winter Dinner Salad + Roasted Acorn Squash, Farro and White Wine-Shallot Vinaigrette

Serves 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

This is a heavenly dinner salad that’s full of winter produce, packed with nutrients and texturally pleasing. Eat on it’s own or add in a side of grilled steak, chicken or fish. Farro is an heirloom grain high in fiber with a chewy and nutty texture.

Ingredients

2 heads acorn squash, halved, seeded
Extra virgin olive oil
Kosher salt
1 cup cooked farro (sub brown rice or lentils)
6 cups of mixed lettuces (arugula, radicchio, kale)
3 tablespoons toasted almonds
3 tablespoons toasted pumpkin seeds
Aged sheep or goat’s milk cheese like Pecorino or manchego (optional)

For the white-wine shallot vinaigrette

1 small shallot, minced
1/4 extra virgin olive oil
3 tablespoons white wine vinegar, plus more as desired
1/2 teaspoon stone-ground mustard
1/2 teaspoon honey or maple syrup
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Chef Tips

Secretly the rest of my family doesn’t like winter squash, so I have to sneak it in when they’re not home. If yours is like mine absolutely sub the squash. Try sweet potato, carrot or cauliflower.

Preparation

Step 1

Preheat oven to 425F (I cooked mine at 475F because my oven isn’t that great at the moment). Line a baking tray with parchment. Cut each halved acorn squash into 1/2-inch wedges. Yes the skin is edible! Place onto sheet pan and drizzle with enough olive oil to coat. Season with salt. Arrange in a single layer and roast until golden brown and cooked through. About 15 minutes. Remove from the oven and allow to cool.

Step 2 (for the vinaigrette)

While the squash is roasting; combine all ingredients in a jar and give a good shake. Taste and adjust with a little more salt and pepper if needed.

Step 3

In a large bowl combine the roasted squash and greens. Add in about half the dressing; season with salt and freshly ground black pepper and toss to combine. Taste for seasoning and add more dressing if needed. Place onto a nice big rimmed platter, sprinkle with the almonds and pumpkin seeds. Micro plane the cheese to your hearts desire (if using).