Butternut Squash & Farro Salad

Butternut Squash & Farro Salad recipe

Ingredients

• 2 Chicken Breasts

• 6 ½ Tbsp Blood Orange Infused Olive Oil, divided

• 6 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, divided

• 5 tsp Lemon & Dill Tzatziki Rub, divided

• 3 tsp Butcher’s Spice Blend, divided

• 2 cups Butternut Squash, diced

• 1 cup Farro

• 2 cups Kale, stem removed and thinly sliced

• ½ Large Red Onion, diced 

• 1 Pear, diced

• ½ cup Cherries, pitted and halved

• 2 oz Goat Cheese

• ⅓ cup Chopped Pecans, toasted

Directions for butternut squash & farro salad;

1. Butterfly the chicken breasts and add them to a Ziploc bag. Add in 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 1 Tbsp Blood Orange Infused Olive Oil, 2 tsp Lemon & Dill Tzatziki Rub, and 1 tsp Butcher’s Spice Blend. Marinate for at least 30 minutes or up to 6 hours.

2. In a saucepan, combine 1 cup farro and 3 cups water. Bring to a boil, then reduce heat to low and simmer until tender, about 30–40 minutes. Drain any excess liquid.

3. Preheat oven to 375°F. Toss 2 cups diced butternut squash with 2 Tbsp Blood Orange Infused Olive Oil, 1 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub, and 1 tsp Butcher’s Spice Blend. Spread on a baking sheet and roast until tender, about 18 minutes.

4. Add kale to a bowl with ½ tsp Blood Orange Olive Oil and ½ tsp Butcher’s Blend. Massage for 1 minute, until softened.

5. Heat a skillet over medium-high heat with 1 Tbsp Blood Orange Infused Olive Oil. Add chicken and cook until browned and cooked through, 3–4 minutes per side. Let rest for 5 minutes, then slice into strips.

6. In a small bowl, whisk together 3 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 3 Tbsp Blood Orange Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub, and ½ tsp Butcher’s Spice Blend.

7. In a large bowl, combine farro, roasted squash, kale, diced pear, cherries, and red onion. Toss with the dressing.

8. Top with sliced chicken, crumbled goat cheese, and toasted pecans. Enjoy!