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A flavorful and healthy salad with a hint of spice.

Recipe provided by Chef L Culinary.



INSTRUCTIONS

    Vinaigrette

    1. 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

    1.   Preheat oven to 350 F.

    2. In a mixing bowl, combine squash and oil and season with salt and pepper. Mix until well combined.

    3. Arrange squash on a parchment lined baking sheet and bake until tender, about 10-15 minutes. Allow to cool while cooking farro.

    4. 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.

    5.  Serve chilled or at room temperature.

    Recipe Tags
    McEvoy Ranch Extra Virgin Olive Oil

    Certified Organic

    By CCOF

    Sustainably Produced

    At Our Ranch

    Early Harvested

    High Polyphenols

    Award Winning

    Extra Virgin Olive Oil

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