Ingredients:
- 1 cup DIVINA Pitted Frescatrano Olives, halved
- 1 tsp Beaufor Dijon Mustard
- 1 cup Farro
- 2 cups Butternut squash, cut in 1/2" cubes
- 3 tbsp Lemon juice
- 1 tbsp Honey
- 1 cup Walnuts, toasted
- 2 cups Baby kale
- Extra virgin olive oil
- Pecorino romano cheese, grated
Directions:
- Pre-heat oven to 400˚F
- Cook faro according to directions on package and cool
- Toss butternut squash with 2 tbsp EVOO on a baking sheet; season with salt and pepper and roast until tender and browned, let cool
- Whisk together lemon juice, honey, and mustard then slowly whisk in ¼ cup EVOO and season with salt and pepper
- In a large bowl or platter, combine faro, squash, olives, walnuts, and kale
- Add dressing and gently toss; sprinkle pecorino over top
