Roasted Butternut Squash, Fennel, and Farro Salad

Squash_farro_near

Course Appetizers

Ingredients in this Recipe

1 cup buttnernut squash, cut into 1/2 inch cubes
1 cup water
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices
1/2 cup farro
1/2 teaspoon dried thyme
1/4 cup dried cranberries
1/4 teaspoon salt
1/8 teaspoon dried sage
3 teaspoons Olive Oil

Recipe Preparation

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