This salad came together in a wonderful way. I have made Butternut Squash Salads before but not this way. I am not gonna lie it has a bit of prep work, some of which can be done ahead of time. You can make it all ahead of time and just put together right before you’re going to eat it. I was serving for lunch so just woke up early and did it all except for the Farro which I made the night before. I know this salad seems complicated but it’s really not. I promise.

This salad is delicious as is for the vegetarians or add some grilled chicken, steak or fish for a complete meal. I added grilled chicken for this lunch.

As long as you don’t dress the salad you’ll have yummy leftovers. Arugula may get wilted so I don’t add till right before serving.

Delicious meatless meal as is.

This is how I did it — Enjoy!

Ingredients:

1 lb. butternut squash — cubed into small 1/2″ cubes ( see photo)

1 cup Farro cooked — I probably used about 1 1/2 cups for salad

4 Tablespoons sherry vinegar– divided

Cayenne Pepper

1/2 cup dried cherries or raisins / craisins , cranberries or whatever dried fruit you prefer– I used cherries because I like them bestie a salad but golden raisins or any dried fruit would be fine

1/2 cup walnuts, toasted and coarsely chopped

2 large shallots, sliced thinly

5 Tablespoons olive oil plus — 3 for dressing and 2 for butternut squash / shallots

Kosher Salt and freshly ground black pepper

3 oz. smoked gouda — small diced pieces — you can use whatever cheese you like and as much or as little as you like I happen to buy smoked gouda and it worked out perfectly

Arugula — I prefer baby arugula if you can find it — I used app. 3 cups but feel free to add as much or as little as you like here

Salad Dressing:

4 Tablespoons Sherry vinegar – divided — 2 for soaking dried fruit and then 2 more for dressing

• see directions below

2 teaspoons grainy mustard or dijon whichever you prefer or have in the house

3 Tablespoons of Olive Oil

pinch of Cayenne Pepper

Kosher Salt and Pepper

combine all ingredients whisk together and emulsify and add a pinch of cayenne pepper and a little salt and pepper

Directions:

Pre-heat oven to 375 degrees. Toss squash and sliced shallots in a bowl with about 2 Tablespoons Olive Oil add salt and pepper and spread evenly onto a sprayed baking sheet. Bake until tender and browned , about 30 – 40 minutes . Set aside to cool when done.

Put the cherries or whatever dried fruit you’re using in a small shallow bowl with 2 Tablespoons of the Sherry Vinegar and let sit for at least 15 minutes– let them soak just toss them every once in a while. Remove the cherries after 15 minutes and drain them with a bowl underneath to reserve the liquid — you should have 2 Tablespoons and add 2 more Tablespoons of sherry vinegar and follow above directions for the dressing.

Cook the Farro — I made 11/2 cups and that’s all you really need is 1 to 1 1/2 cup cooked farro

Let the farro and the squash cool down completely. Mix in a big bowl with cheese, walnuts, dried fruit, and right before serving add the arugula so it doesn’t wilt . Add as much or as little of the arugula as you want.

I let everyone add their own dressing or you can dress salad and serve. I also added grilled chicken which of course is your call.

I would say this salad serves 4-6 .

Salads are always one of my favorite recipes — this one is absolutely delicious and very easy and very simple to follow. Salads are my favorites because they are so loose, you can swap out ingredients for something you like more and add in some stuff you like. I have made this with a variety of bases , cabbage, or one of those cabbage mixes that they sell in the supermarkets. The last time I made this I used a cabbage mix with Kale and Carrots that they sell in Whole Foods which tasted wonderful. I wouldn’t use a lettuce mix because it won’t hold up to the dressing so stick with a cabbage type of base.

You can even dress ahead if you prefer your cabbage a little less crunchy. Kale also tastes best when it gets to sit in dressing for a bit.

Absolutely delicious fresh tasting salad — make it your way with any cabbage or cabbage mix

* should serve 4-6 nicely as a side salad

Ingredients:

1 head of purple or green cabbage or a package and 1/2 of cabbage mix — app. 1-1 1/4 pounds –as you can see in photos one time I used a package of a kale and cabbage mix and one time I just chopped up a head of red cabbage. Do whatever combo you like — Posted pictures of salad done 3 different ways .

3 Tablespoons of Olive Oil

2 Tablespoons of fresh lime juice — I prefer the taste of lime but if no lime use a lemon

Salt and Pepper– you can use black pepper or crushed red pepper flakes — to taste — I sprinkled a little crushed red pepper not too much just a pinch or so.

1/2 cup pitted dates, coarsely chopped or sliced

4 ounces of feta but if you really like feta you can use a little more — crumbled or chunked your call

2 teaspoons well-toasted sesame seeds– put into oven on a small baking sheet and cook for a few minutes to brown up slightly — be careful not to burn

Directions:

Toss cabbage with Olive Oil and one Tablespoon of fresh lime juice, sprinkle a little salt and pepper, coating everything evenly. Taste and add more lime juice, if needed more salt and pepper. Go easy on salt because feta is salty but you will need a little salt. You’ll want the base well seasoned because this is where salt and pepper are best absorbed. I let it sit for a bit so that the cabbage softens up. You can actually let the whole salad sit for at least an hour, if not longer in the fridge. The salad leftovers tasted pretty good the next day as well.

Fold in the dates and the feta and sprinkle with the toasted sesame seeds.

That’s it folks — easy and delicious fresh tasting salty and sweet salad.