If you’re unsure, switch to using delicata squash or butternut squash (without the skin). Note: Acorn squash skin is edible but needs to be roasted long enough to make it tender. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving. Toss to combine the salad then lay the remaining squash on top of the salad. In a large bowl combine the spinach, cooked farro, shallot, half the squash, and half the dressing.Add the olive or pecan oil, vinegar, maple syrup, and salt while the nuts are still warm. ![]() Transfer 1/3 cup of the pecans to a bowl and save the remaining pecans as topping. Add the pecans and toast, shaking the pan, until the nuts are fragrant.
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