Ingredients
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2 tbs minced shallots
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1 clove of garlic, through a press
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2 tsp McEvoy Ranch Honey Mustard
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3 tbs McEvoy Ranch Honey Ginger Balsamic Vinegar
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1 tbs McEvoy Ranch Ginger Turmeric Olive Oil
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salt and pepper to taste
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2 cup diced butternut squash
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2 tbs McEvoy Ranch Organic Ginger Turmeric Olive Oil
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1 cup farro, cooked until tender and cooled (2 cups cooked)
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salt and pepper to taste
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1 15oz can cooked chickpeas
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3 tbs chopped green onions
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1/2 cup sliced dates
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1/2 cup toasted sliced almonds
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2 oz arugula
Instructions
Vinaigrette
In a large bowl combine shallot, garlic, mustard, and vinegar and whisk to combine. Whisking constantly, add oil in a slow steady stream until well combined and emulsified. If you see beads of oil on the surface, stop adding oil and whisk until no oil appears on top.
SALAD
Preheat oven to 350 F.
In a mixing bowl, combine squash and oil and season with salt and pepper. Mix until well combined.
Arrange squash on a parchment lined baking sheet and bake until tender, about 10-15 minutes. Allow to cool while cooking farro.
In a large mixing bowl, combine all salad ingredients and toss until well combined. Add enough dressing to coat (about 1/3 cup) and season to taste with salt, pepper and sugar.
Serve chilled or at room temperature.
