insalata d'autunno

There are so many variations that you can incorporate into this salad, but here's my take:

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Ingredients

For the Dressing

Olive Oil
Orange Juice
Salt

For the Salad

Arugula
Farro
Roasted Butternut Squash
​Sage
Goat Cheese
Pomegranate Seeds
Orange Zest
Fresh Dill Fronds

Instructions

For the Dressing

1. Combine the oil and orange juice in a 3:1 ratio and season with a pinch of salt
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2. Whisk until a smooth consistency is reached

For the Salad

1. Peel, clean, and dice butternut squash. Toss with olive oil and sage leaves. Season with salt and pepper. Roast in oven for 30 minutes at 400 degrees (or until tender). Allow to cool. 
   
   
2. Cook farro according to instructions. Drain and allow to cool.
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3. Once the squash and farro are cooled, mix arugula, dressing, farro, and butternut squash in a mixing bowl. Garnish with crumbled goat cheese, orange zest, fresh dill fronds, and pomegranate seeds.