Harvest Salad With Hazelnut Vinaigrette
Roasted butternut squash, celery, dried cranberries, apple, farro, and hazelnuts with a tangy vinaigrette make a festive and delicious fall side dish!
Dressing Ingredients
  • 1tbsp maple syrup
  • 3tbsp hazelnut oil
  • 5tbsp grapeseed oil
  • 1/4 shallot
  • 1tsp Dijon mustard
  • 2tbsp apple cider vinegar
  • salt and pepper
Salad Ingredients
  • 1 apple
  • 1 celery stalkthinly sliced
  • 1/2cup dried cranberries
  • 3cups roasted butternut squash
  • 1/2cup hazelnutschopped
  • 1cup farro
  1. Toast hazelnuts at 350˚ for 7 minutes. Remove skins with a paper towel. Peel and cube squash and place on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400˚ for 30 minutes or until tender. Place farro in a pot with 3 cups of water. Bring to a boil, cover, and simmer for 25 minutes. Drain and set aside to cool. After squash and farro have cooled, add to a large bowl with remaining salad ingredients. Place all dressing ingredients in a blender, and blend until combined. Toss with salad.