Delicata Squash with Farro + Pepitas
Delicata squash season is here! Love added this with legumes for a hearty and filling weeknight dinner. Makes for good lunch with leftovers too.
INGREDIENTS
Dressing:
1/2 cup apple cider vinegar
Juice of one small lemon
3T honey
1T dijon mustard
3 cloves minced garlic
1/2 cup EVOO
Salt & Pepper
For Salad:
Delicata Squash (cut half long ways, removed seeds / inside with spoon, cut in 1/2inch slices) - mix in bowl wit salt/pepper and olive oil and set on a baking sheet with parchment paper in 1 layer
2 cups farro - cooked. I like to cooke with low sodium chicken broth if we have it for more flavor
Crumbled feta
big handful of baby kale or spinach
pumpkin seeds/pepitas (roasted lightly on skillet with EVOO + smoked paprika)
1/2 can drained chickpeas
DIRECTIONS
Preheat over to 375 and prep all the ingredients.
Put delicata squash in oven for 45min - I flip it over when there is about 10 min left
Toss everything in a large serving bowl with the dressing (except for the pepitas)
Top with pepitas for serving
Serves: 4
