Roasted Delicata Squash and Farro Salad with Pepitas, Dried Cherries and Burrata
- Pair with Sauvignon Blanc
Delicata Squash Ingredients
- 2 cups cooked farro
- 3 each Delicata squash
- 1 teaspoon chopped fresh thyme
- ½ cup toasted pepitas (pumpkin seeds)
- ½ cup of dried cherries
- 1 Tablespoon + 1 teaspoon of apple cider vinegar
- 2 Tablespoons of olive oil + 2 Tablespoons of olive oil
- 1 Tablespoon of chopped fresh parsley
- Salt and pepper to taste
- 1 cup of Arugula (garnish)
- 12 oz burrata
Delicata Squash Technique
- Preheat oven to 425F
- Cut squash in half and scoop out seeds cut squash in ½ inch wide pieces and toss with 2 Tablespoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste
- Roast on lined sheet pan until cooked and slightly caramelized (approx. 20 min)
- While still warm toss with farro, pepitas and dried cherries
- Add vinegar and remaining 2 Tablespoons of olive oil; toss and season to taste with salt and pepper.
- Serve on platter and garnish with chunks of burrata and arugula leaves
Note: all can be prepped ahead of time and warmed in the oven. Be sure to not dress the salad or garnish with burrata until ready to eat.
