These wonderfully fresh ingredients complement each other perfectly, creating a delicious and hearty salad from the kitchen of Julia Deane’s Culinary Works. Serve as a welcome addition to any meal or on its own as a perfect summertime entree.
2/3 cup extra virgin olive oil
1/3 cup white wine or champagne vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 garlic clove, minced
1 large shallot – chopped fine
Salt & pepper
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake very well before serving.
1 cup farro – look near rice at grocery store
1 head escarole – washed and chopped small 1/2″-1″ wide inch slivers
1 large head radicchio – sliced thin slivers
1/2 container arugula
2-3 Granny Smith apples – chopped small 1/2″ x 1/2″ roughly
1 container butternut squash – pre cut – or pre-skinned and you chop into large chunks
1/2 small red onion, chopped
Nuts – toasted – pecans and/or walnuts –
Blue cheese or goat cheese crumbles
Cook the farro according to package directions. Let it cool to room temperature. Set aside. Season your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing. Remove from oven, let cool to room temperature. Toast the nuts in hot oven, check after 6 minutes, do not burn, do not walk away, set a timer. Let cool. Make sure all other ingredients are chopped and ready. Add all ingredients to bowl, season with salt and pepper, toss dressing lightly at first and then more if needed. Toss cheese at end, however much you want, but do not let it overpower.