Serves: 8
INGREDIENTS
FARRO SALAD
4 cups cooked farro
2 honeynut squash, chopped and roasted with olive oil at 400 degrees until tender
1 cup chopped parsley (not packed)
1/8 cup minced shallot (let mine sit in a bowl with cold water for a few minutes to take the sting off)
1/2 cup pomegranate seeds
1/4 cup chopped roasted walnuts, chopped
VINAIGRETTE
(Admittedly my original dressing turned out salty, so guessing the correct adjustments here. Don't sue me)
Juice of 1 lemon
2 teaspoons mild miso
1/4 cup olive oil
2 tablespoons maple syrup
WHAT TO DO
Begin with dressing: whisk miso with just a splash of warm water until well dissolved. Add lemon juice and stir. Slowly stream olive oil in while whisking until dressing comes together. Mix in maple syrup. Taste and adjust.
Mix ingredients in a large bowl with fresh cracked pepper. Mix in dressing. Taste and adjust!