Roasted Butternut Squash Salad with Farro and pomegranate

As Featured in Luxury Guide 2024 print edition 

RECIPE BROUGHT TO YOU BY:
Lili’s Prime Catering | Lili’s Prime Catering

This easy inspired recipe is a success in any party or event. The sweetness of the butternut squash combined with the earthy tones of the farro and the crunchy tartness of the pomegranate jewels are a symphony of flavors everyone will love.

INGREDIENTS:
1 cup of cooked Farro cooled
2 butternut squashes peeled, seeded and cubed
6 oz pomegranate seeds
1 lb baby arugula leaves
1 tsp dried rosemary
4 TBS Vegetable Oil
2 TBS Salt
1 TSP Cinnamon

Vinaigrette:
3 TBS Grade A Maple Syrup
2 TBS Dijon Mustard
2 TBS of apple cider vinegar
1/2 CUP Olive Oil
1 TSP of Salt

METHOD:
Step 1: Pre-heat oven 425F
Step 2: Place the squash on a baking dish and combine with salt, rosemary and cinnamon
Step 3: Cook the butternut squash  for 30 minutes or until tender
Step 4: Mix the vinaigrette ingredients and set aside
Step 5: In a bowl add the farro, butternut squash and mix well together
Step 6: Add the vinaigrette to the farro mixture and mix well
Step 7: Add the arugula and mix
Step 8: Serve in a nice bowl and add the pomegranate seeds
Step 9: Enjoy!

For more catering information contact:
Lili’s Prime Catering
(305) 748-8676 | (786) 277-1351