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Butternut Squash and Farro Salad
Michael Symon
Ingredients
  • Deselect All
  • 1 small butternut squash, peeled and medium diced
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups dried farro
  • 1 cup apple cider
  • 2 fresh bay leaves
  • 4 ounces extra-virgin olive oil
  • 2 ounces sherry vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Zest and juice of 1 orange
  • 4 cups arugula
  • ½ cup parsley leaves, roughly torn
  • ¼ cup whole toasted pistachios
  • Shaved Parmesan, for serving
Steps
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