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Mediterranean Grain Salad

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Ingredients

1 cup Castelvetrano olives halved
1 tsp Dijon mustard
1 cup Farro
2 cups Butternut squash cut in 1/2″ cubes
3 tbsp Lemon juice
1 tbsp Honey
1 cup Walnuts toasted
2 cups Baby kale
Extra virgin olive oil
Pecorino romano cheese grated

Instructions

Pre-heat oven to 400˚F
Cook faro according to directions on package and cool
Toss butternut squash with 2 tbsp EVOO on a baking sheet; season with salt and pepper and roast until tender and browned, let cool
Whisk together lemon juice, honey, and mustard then slowly whisk in ¼ cup EVOO and season with salt and pepper
In a large bowl or platter, combine faro, squash, olives, walnuts, and kale
Add dressing and gently toss; sprinkle pecorino over top

Notes

Original recipe source: FOODMatch Image courtesy of FOODMatch

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