Butternut Squash & Farro Salad
Butternut Squash & Farro Salad
Servings: 4
Prep Time: 30 mins
Cook Time: 45 mins
Ingredients:
2 Chicken Breasts
7 tablespoons plus ½ teaspoons Olivelle Blood Orange Infused Olive Oil, divided
6 tablespoons Olivelle Cara Cara Cherry White Barrel Aged Balsamic, divided
5 teaspoons Olivelle Lemon & Dill Tzatziki Rub, divided
3 teaspoons Olivelle 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:
Butterfly the chicken breasts and add them to a ziploc bag. Add in 2 tablespoons Cara Cara Cherry White Barrel Aged Balsamic, 1 tablespoon Blood Orange Infused Olive Oil, 2 teaspoons Lemon & Dill Tzatziki Rub, and 1 teaspoon Butcher’s Spice Blend. Marinate for at least 30 minutes or up to 6 hours.
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.
Preheat oven to 375°F. Toss 2 cups diced butternut squash with 2 tablespoons Blood Orange Infused Olive Oil, 1 tablespoon Cara Cara Cherry White Barrel Aged Balsamic, 2 teaspoons Lemon & Dill Tzatziki Rub, and 1 teaspoon Butcher’s Spice Blend. Spread on a baking sheet and roast until tender, about 18 minutes.
Add kale to a bowl with ½ teaspoon Blood Orange Olive Oil and ½ teaspoon Butcher’s Blend. Massage for 1 minute, until softened.
Heat a skillet over medium-high heat with 1 tablespoon 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.
In a small bowl, whisk together 3 tablespoons Cara Cara Cherry White Barrel Aged Balsamic, 3 tablespoons Blood Orange Olive Oil, 1 teaspoon Lemon & Dill Tzatziki Rub, and ½ teaspoon Butcher’s Spice Blend.
In a large bowl, combine farro, roasted squash, kale, diced pear, cherries, and red onion. Toss with the dressing.
Top with sliced chicken, crumbled goat cheese, and toasted pecans. Enjoy!