By Chef Ella Freyinger
- 1⁄4 cup pearled farro
- 1⁄4 cup sage-garlic oxymel
- 1 tbsp Dijon mustard
- 1⁄4 cup avocado oil
- 1 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- 1 delicata squash, cut into 1⁄4” rings (leave seeds intact)
- 4 leaves swiss chard, removed from stem and thinly sliced
- 1⁄3 cup chopped walnuts, toasted
- 2 oz shaved pecorino romano
- 1⁄2 cup chopped parsley
- 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.