Fall Harvest Salad
Ingredients: 1/2 cup freekah 1 1/2 cups water 2 pound butternut squash, peeled, seeds removed and cut into 1/2 inch cubes 1 tablespoon oil 1/3 pound spinach (or spicy greens) 1/2 large apple, sliced 1/3 cup toasted walnuts 1/4 cup Grand Mesa Creamery feta 1/4 cup Grand Mesa Creamery chipotle chèvre Salt & pepper Vinaigrette Ingredients: 1/3 cup red wine vinegar 2/3 cup canola oil 2 cloves garlic, minced 1 tablespoon dijon mustard 1/2 tsp kosher salt Instructions: 1. Preheat oven to 400 degrees F. 2. Place freekah, pinch of salt, and water in small saucepan. Bring to boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until all water is absorbed, about 30 minutes. Remove from heat. 3. Place butternut on baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, stirring halfway through, until tender about 25 minutes total. Remove from oven and set aside. 3. Rinse spinach (or green of choice) and mix all vinaigrette ingredients together in mason jar. 4. Assemble all ingredients to serve. Place spinach on base. Top with freekah, butternut, walnuts, apples, cheese, and dress. Enjoy!