Butternut Squash Fall Salad

Ingredients

• 5 oz arugula

• 1 package of butternut squash, pre-cubed

• farro (I prefer the 10 minute kind)

• 1-2 shallot, thinly sliced

• candied pecans, (Trader Joe’s has the best IMO)

• 3 oz goat cheese

• thick balsamic vinegar (Fini, is my preferred brand)

• olive oil

• flaky sea salt, to finish

1. Preheat oven to 400 degrees F.

2. Line baking sheet with parchment paper. Add cubed butternut squash. Drizzle with olive oil and season with Diamond Crystal salt.

3. Place in oven and bake for 25 minutes. Check and flip. Bake again for 10 minutes, until your liking.

4. Cook farro on stove top according to directions. Let cool.

5. Take butternut squash out of oven to cool.

6. This is all about adding ingredients to you liking (if you like more farro, add more…if you want more goat cheese, add more…hate shallots, skip!) In large bowl add bed of arugula. Then layer with cooled butternut squash. Then add farro. Then add shallots. Then add goat cheese. Lastly add candied pecans to top.

7. Drizzle with olive oil and thick balsamic vinegar. Season with flakey sea salt.