Servings
4

Prep Time
30 minutes

Cook Time
45 minutes

This hearty Butternut Squash & Farro Salad is packed with flavor and texture! Marinated chicken, roasted squash, farro, kale, pear, and cherries come together with creamy goat cheese and toasted pecans. A drizzle of Blood Orange Infused Olive Oil and Cara Cara Cherry White Barrel Aged Balsamic makes every bite bright and delicious.

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Ingredients

Directions

  1. Butterfly the chicken breasts and add them to a ziploc bag. Add in 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 1 Tbsp Blood Orange Infused Olive Oil, 2 tsp Lemon & Dill Tzatziki Rub, and 1 tsp Butcher’s Spice Blend. Marinate for at least 30 minutes or up to 6 hours.
  2. In a saucepan, combine 1 cup farro and 3 cups water. Bring to a boil, then reduce heat to low and simmer until tender, about 30–40 minutes. Drain any excess liquid.
  3. Preheat oven to 375°F. Toss 2 cups diced butternut squash with 2 Tbsp Blood Orange Infused Olive Oil, 1 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub, and 1 tsp Butcher’s Spice Blend. Spread on a baking sheet and roast until tender, about 18 minutes.
  4. Add kale to a bowl with ½ tsp Blood Orange Olive Oil and ½ tsp Butcher’s Blend. Massage for 1 minute, until softened.
  5. Heat a skillet over medium-high heat with 1 Tbsp Blood Orange Infused Olive Oil. Add chicken and cook until browned and cooked through, 3–4 minutes per side. Let rest for 5 minutes, then slice into strips.
  6. In a small bowl, whisk together 3 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 3 Tbsp Blood Orange Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub, and ½ tsp Butcher’s Spice Blend.
  7. In a large bowl, combine farro, roasted squash, kale, diced pear, cherries, and red onion. Toss with the dressing.
  8. Top with sliced chicken, crumbled goat cheese, and toasted pecans. Enjoy!