Farro and Roasted Butternut Squash Recipe

Butternutsquashrecipe_07

Course Salads

Ingredients in this Recipe

1 cup walnuts, deeply toasted
1 large red onion cut into 1/8ths
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme, minced
1/4 cup goat cheese, crumbled
2 cups farro, rinsed and drained
2 teaspoons fine grain sea salt
3 cups butternut squash, cut into 1/2 inch dice
3 tablespoons olive oil
3 tablespoons toasted walnut oil (or more olive oil)
5 cups water (or stock)

Recipe Preparation

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