By Brady Starr
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cooked farro to the skillet and stir until it's heated through, about 3-4 minutes.
Add the roasted butternut squash to the skillet and gently combine with the farro. Continue to cook for another 2 minutes until the squash is warmed.
Remove from heat and transfer the farro and squash mixture to a large mixing bowl.
Add arugula to the bowl and toss with the warm farro and squash.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Crumble the goat cheese over the salad and serve immediately.
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This Salad Warm Salad Vegetarian recipe is ready in 20 minutes and features cooked farro, roasted butternut squash, goat cheese and other delicious ingredients. Contains 380 calories total.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cooked farro to the skillet and stir until it's heated through, about 3-4 minutes.
Add the roasted butternut squash to the skillet and gently combine with the farro. Continue to cook for another 2 minutes until the squash is warmed.
Remove from heat and transfer the farro and squash mixture to a large mixing bowl.
Add arugula to the bowl and toss with the warm farro and squash.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Crumble the goat cheese over the salad and serve immediately.
Calories per Serving: 380
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