Butternut Squash and Farro Salad

• Dry Farro - about 1 cup

• Butternut Squash - about 1 cup

• Dried Cranberries - 1/2 cup

• Pepitas - 1/4 cup

• Feta Cheese - 1/2 cup

• Arugula - 2 cups, packed

• Bacon Vinaigrette - about 1/3 cup (to taste)

Cook the Farro: add dry Farro to a pot of boiling water. Simmer for approximately 27 mins, drain, set to dry a bit on a sheet pan

Cook the squash: Cube butternut squash into 1/2 inch cubes. Toss lightly with oil, salt, and pepper. Roast at 425° for about 20 mins - until just tender.

Add all ingredients to a bowl and toss to distribute dressing evenly. Taste - if it needs more dressing, add some more!

~ Makes about 10 servings

Bacon Vinaigrette

• Pickled Onions, drained - 1/4 cup

• Pickled Onion Juice - 3 Tbs

• Dijon Mustard - 1/2 Tbs

• White Wine Vinegar - 3 Tbs

• Cooked Bacon, chopped - 3 strips

• Rendered Bacon Fat - 1 Tbs

• Salt - a good pinch

• Pepper - a pinch

• Olive Oil - 3/4 cup

Add all ingredients except olive oil to a food processor - blend until smooth. Drizzle in the oil to emulsify. Thin with a little more w.wine vinegar if needed.

~ Makes about 1 cup