ATLANTA FORSYTH LAWRENCEVILLE MARIETTA SAVANNAH
Dina
Khismatulina
Kourtney
Bernard-Rance
William
King
Jess A.
Lill
Cara
Schlosser
Kaitie
Ruhl-Pirone
Essie
Ndem
Micheal
Manely
David
Purvis
“Our team wishes you
and your family warmest
thoughts and best wishes
for a wonderful
holiday season.”
is high in protein with cashew notes and
undertones of cinnamon. Slightly chewy
and cooked just al dente, farro has become
my go-to grain for dishes ranging
from salads to breakfast cereals.
Ingredients
• 1 cup cooked Farro *
• Butternut squash, peeled, seeded and
diced (about 3 cups)
• Salt and pepper
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese **
• ¼ cup pepitas, roasted (lightly salted is
fine)***
• 3 cups arugula
• Pomegranate arils
Vinaigrette
• 1 TBS olive oil
• 2 TBS apple cider vinegar
• 1 TBS water
• 1 TBS honey
• 2-3 TBS minced shallot
• Salt and fresh ground black pepper to
taste
Directions
Cook 1 cup of farro according to package
instructions and cool. Reserve 1 cup of
cooked farro for salad and save the rest
for another dish.
Preheat oven to 400ºF, line sheet pan
with parchment, spread out butternut
squash, drizzle with olive oil and season
with salt and pepper. Roast for 30-40
minutes until tender and lightly browned.
Set aside to cool.
Whisk together all the ingredients for the
vinaigrette and let sit while preparing the
rest of the salad. You can also shake this
all up in a sealed plastic container until
emulsified.
Combine squash, farro and all other
salad ingredients in a large bowl, mix
gently.
Toss lightly with vinaigrette, garnish
with a sprinkle of pomegranate arils and
serve.
Notes:
You can make this salad in advance,
just wait to add the arugula, pepitas and
vinaigrette just before serving to avoid a
soggy salad.
* I like to cook extra farro to have
some on hand in the fridge to toss
into soups and other salads.
** Buy large logs of goat cheese and
crumble it yourself to have on hand.
It’s less expensive this way!
*** Pepitas are tiny pumpkin seeds.
You can substitute regular pumpkin
seeds or pine nuts, toasted.
Recipes
18 COBB LIFE | DECEMBER 2021