Butternut Squash & Farro Salad
Butternut Squash & Farro Salad
Olivelle
4
30 minutes
45 minutes
Salad
This hearty Butternut Squash & Farro Salad is packed with flavor and texture. Marinated chicken, roasted squash, farro, kale, pear, and cherries come together with creamy goat cheese and toasted pecans. A drizzle of Blood Orange Olive Oil and Cara Cara Cherry White Barrel Aged Balsamic makes every bite bright and delicious..
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Ingredients
- 2 Chicken Breasts
- 7 Tbsp plus ½ tsp 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, crumbled
- ⅓ cup Chopped Pecans, toasted
Directions
Butterfly the chicken breasts and add them to a zip-top bag with 1 Tbsp Blood Orange Infused Olive Oil, 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub, and 1 tsp Butcher's Spice Blend. Seal the bag and massage to coat evenly. Marinate for at least 30 minutes or up to 6 hours.
Meanwhile, in a saucepan, combine the farro and 3 cups water. Bring to a boil, then reduce the heat to low and simmer until tender, about 30–40 minutes. Drain any excess liquid.
Preheat the oven to 375°F. Toss the butternut squash with 2 Tbsp Blood Orange 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.
Add the kale to a bowl with ½ tsp Blood Orange Olive Oil and ½ tsp Butcher's Spice Blend. Massage until softened, about 1 minute.
Heat 1 Tbsp Blood Orange Olive Oil in a skillet over medium-high heat. Add the chicken and cook until golden and reaches an internal temperature of 165°F, about 3–4 minutes per side. Let rest for 5 minutes, then slice into strips.
In a small bowl, whisk together the remaining 3 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 3 Tbsp Blood Orange Infused Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub, and ½ tsp Butcher's Spice Blend.
In a large bowl, combine the farro, roasted squash, kale, pear, cherries, and red onion. Toss with the dressing.
Top with the sliced chicken, goat cheese, and pecans. Serve immediately.