Roasted Butternut Squash Fennel and Farro Salad
Ingredients
- 3 teaspoons Olive Oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup buttnernut squash, cut into 1/2 inch cubes
- 1/2 cup farro
- 1/2 teaspoon dried thyme
- 1 cup water
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon dried sage
- 1/4 cup dried cranberries
- 1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices
Organization Tags
Tags easily organize your Recipe Library
Comments