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Product Used In This Recipe

Prism Quarter Sheet

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Roasted Butternut & Farro Harvest Salad with Creamy Apple Mustard Dressing

Prep: 10 Minutes


Cook: 25 Minutes


4 Servings


  • Ingredients
    • 1 butternut squash, seeds removed, cut into ¼” half-moon shapes (skin on is OK)
    • 8 oz. goat milk brie (with rind), cut in 4 slices using serrated knife (regular chevre is ok too)
    • 1/2 cup chopped pecans
    • 4 cups arugula
    • 1 cup farro, cooked according to package and cooled
    • 1 Tbsp olive oil (for roasting squash)
    • Creamy Apple Mustard Dressing:
    • 1/4 cup Greek yogurt
    • 2 Tbsp Dijon mustard
    • 3 Tbsp applesauce
    • 1/4 cup olive oil
    • 1 tsp honey
    • salt & pepper
  • Directions

      For the dressing, whisk all ingredients together until creamy and set aside.

      Preheat oven to 425° F. Toss butternut squash slices in olive oil and season with salt and pepper to taste. Arrange slices on a rimmed baking sheet and roast for 20-25 minutes and allow to cool. Broil the goat cheese slices on a parchment lined baking sheet for 4-6 minutes until melty and bubbling. Assemble the salad by dressing the arugula with a bit of dressing until just coated and toss with the farro. Arrange butternut squash on the arugula and farro. Sprinkle on the pecans, and carefully place a melty round of goat cheese on top of each plate.

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Product Used In This Recipe

Prism Quarter Sheet

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