Roasted Butternut Squash & Mushroom Salad with Ricotta

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!