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Mediterranean Grain Salad


  • 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


  • 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


Original recipe source: FOODMatch Image courtesy of FOODMatch
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