Farro Salad with Oxymel Vinaigrette
October 1, 2021
In this Recipe
Ingredients
Pearled farro1⁄4 cup
Sage-garlic oxymel1⁄4 cup
Dijon mustard1 tbsp
Avocado oil1⁄4 cup
Kosher salt1 tsp
Freshly ground black pepper1⁄2 tsp
Delicata squash, cut into 1⁄4” rings (leave seeds intact)1
Swiss chard, removed from stem and thinly sliced4 leaves
Chopped walnuts, toasted1⁄3 cup
Shaved pecorino romano2 oz
Chopped parsley1⁄2 cup
Steps
- Preheat oven to 425° F
- Add oxymel, Dijon, oil, salt and pepper to a blender. Blend until smooth.
- Place the delicata on a sheet tray lined with parchment and toss with olive oil. Season with sea salt. Roast for 15-20 minutes or until the squash is cooked through. You will want the edges of the squash to being caramelizing and the seeds dark and crisp.
- Bring a medium pot of water to a boil. Season lightly with salt and add farro. Cook for 10 minutes or until tender. Drain and return to pot, cover with a lid and let rest for 5 minutes. Remove lid and add half of the vinaigrette while the farro is still warm.
- Add the farro, squash, walnuts, swiss chard and remaining vinaigrette to a large bowl. Toss to evenly coat all ingredients with the vinaigrette.
- Add pecorino and parsley, gently tossing.
- Enjoy!
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