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Harvest salad

There were perfect pomegranates at the market this fall! So I looked for inspiration and here is what I ended up with.

 

Combine gently: 

1 c roasted/grilled* squash, cubed - butternut, acorn or pumpkin holds up well but zucchini works, just a little more fragile.

1 c cooked farro (I like cooking it in a vegetable broth for a bit more flavor) I also think quinoa, barley or other grains would work too

4 oz chèvre/soft goat cheese, crumbled

1 c arils/pomegranate seeds

2 T olive oil

salt and pepper to taste

set aside.


Make dressing by combining:

2 T lingonberry, apple cider or other fruity vinegar

2 T olive oil

1 t real maple syrup 

2 t garlic, minced

1/4 paprika or smoked paprika

Pour over squash mix and combine gently


Serve on top of baby spinach or greens. 

Also works well as a side to fish, turkey, or.... 

*I roast my squash, drizzled with olive oil, salt & pepper, on a silpat at 425 degrees about 15-20 minutes til tender but still holds its shape
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