Serves 4 - 6
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
4 tablespoons olive oil
2 cups diced roasted butternut squash (or other winter squash)
Salt & Pepper
1 ½ cups dry pearled farro, cooked, drained & cooled to room temp
4 cups kale, chopped
1 cup finely chopped apple
5 ounces Point Reyes Fennel Blue, crumbled
¼ cup toasted pepitas
In a small bowl, combine apple cider vinegar, Dijon and honey. Add olive oil in a slow and steady stream, whisking the entire time until thoroughly combined. Season with a pinch of salt and pepper.
In a large bowl combine squash, farro, kale, apple, Fennel Blue and pepitas. Toss with half of salad dressing. Add more, a little at a time, until dressed to your desired amount. Taste and add salt and pepper, as needed.
Serve immediately.
