Farro Salad

Ingredients:

• 1 cup farro

• olive oil

• 1 large clove of garlic, minced

• fine grain sea salt

• 1 small butternut squash, peeled, seeds removed, and cut into chunks

• 1/2 red onion, thinly sliced

• 1/2 purple cabbage, cut into chunks

• black pepper

• red chili flakes

• 1 Tbsp maple syrup

• 1 teaspoon garlic powder

• arugula

• endive, chopped

• parsley and cilantro, roughly chopped

• walnuts

• feta cheese, crumbled (optional)

• dried cherries (optional)

Directions:

1. Preheat oven to 400 degrees F convection or 425 degrees F regular.

2. Place farro, 1 cup filtered water, 3/4 teaspoon fine grain salt, 1 tablespoon olive oil, and minced garlic in a small pot. Bring to a boil and then lower to a simmer. After 10 minutes, place lid on pot and add more water, if necessary. Cook for another 10-15 minutes or until farro is tender but still slightly chewy. Place to the side.

3. On a parchment-lined baking sheet, place butternut squash, cabbage, onion, garlic powder, salt, pepper, chili flakes, maple syrup, and about 2 tablespoons of olive oil. Toss well. Roast for 25-30 minutes, tossing halfway. The vegetables should be cooked through and golden brown.

4. In a large bowl, mix arugula and endive with dressing of your choice.

5. Layer with farro, roasted vegetables, parsley and cilantro, walnuts, feta, and dried cherries.