Roasted Delicata Squash with Arugula, Farro and Apples
Delicata squash is so easy to make and so elegant. It pairs beautifully with the nutty taste of arugula and farro. The dressing is tangy and fresh complimenting the granny smith apples and cranberries. Filling enough for a Meatless Monday dinner or a hearty take- to -work lunch. P.S. the dressing is especially yummy when Meyer Lemons are in season.
- ½ cup uncooked farro, rinsed and drained
- 1 ½ cups vegetable broth
- 1 medium delicata squash
- ½ - 1 tablespoon olive oil
- salt and pepper to taste
- 5 ounces arugula
- 1 small granny smith apple apple, thinly sliced
- ¼ cup pepitas/pumpkin seeds roasted - no salt
- ¼ cup dried unsweetened cranberries
- 2-3 ounces goat cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons apple cider vinegar
- 2 teaspoons meyer lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- salt and fresh ground pepper, to taste
- Preheat oven to 425 degrees F.. Cut in half length-wise and scoop out seeds. Cut each half into ½-inch half rounds. In a bowl toss squash well with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, turning half way through so they don't burn. Let cool.
- Combine the farro with 1½ cups vegetable broth in a small saucepan and cook according about 15-20 minutes. The farro should be chewy but not hard. Let cool completely.
- In a small bowl or jar, combine the ingredients for the dressing and whisk or shake well. Taste and adjust as needed.
- In a large bowl, toss the arugula and farro with as much dressing as desired. Arrange on plates and add toppings (apple slices, pepitas/pumpkin seeds, cranberries, and goat cheese), dividing evenly between plates. Enjpy