This salad is just delicious. The flavors are certainly fall/winter....but it is currently still cold and blustery on the east coast, so I'm not worrying too much about seasonal foods at the moment. You will notice I don't have any measurements listed....you really do not need to measure when it comes to this salad- just use how much or little of what you like and I promise it will come together beautifully.
I served this salad for dinner with avocado toast on the side. Would also make a wonderful lunch. It was perfect. Enjoy!
Ingredients:
Medley of your favorite mushrooms, sliced (I used Oyster, Shitake, and King Trumpet that all came in mushroom medley I bought at Whole Foods). Baby Bellos are another favorite of mine. (about 3 cups)
Butternut squash, peeled, seeded and cut into small pieces (about 1 cup)
1 Shallot, sliced
Olive oil
Butter
Cooked farro (optional)
Arugula
Ricotta cheese, full fat
Walnuts, crushed
*Your choice of vinaigrette dressing, I made my own simple dressing with olive oil, pure maple syrup, champagne vinegar, dijon and salt & pepper.
Directions:
Preheat oven to 400F
Make farro, if using, according to directions. Set aside.
Toss the butternut squash with a bit of olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, check on it at 15 and toss.
Melt a pat or two of butter in a large skillet over low heat. Add the sliced mushrooms and sliced shallots to the pan. Sauté (without touching) for five minutes - this allows for the mushrooms to caramelize and brown. Stir and cook for about five minutes longer, stirring every minute or so.
To plate:
Spoon ricotta cheese on to the bottom of a plate - spread evenly on the plate. I would say two large tablespoons per serving, but do what you like. Salads have no rules.
Put a large handful of arugula on top of the cheese, and then add a couple spoonfuls of farro on top. Next add the sauteed mushrooms & shallots and roasted butternut squash. Sprinkle walnuts on top. Drizzle with vinaigrette. Add a little salt and pepper. Enjoy!
