Grain and butternut squash salad

I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.

Ingredients
8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil
ingredients

***

1. Pre-heat the oven to 400F.
Peel the butternut squash. Cut in half and remove the seeds. Then cut into cubes.
cut-squash

2. Toss with 1 to 1 1/2 table spoon of olive oil and a good sprinkle of salt and pepper. Put on a baking tray in a single layer.
raw-squash

3. Put in the oven until tender but still holding it’s shape, about 20-25 minutes. Allow to cool.
cooked-squash

4. Mean while, combine the farro and chicken stock.
raw-farro

5. Bring to a boil then lower the heat. Cook, uncovered until all the liquid is absorbed, stirring once in a while. It took me about 30-35 minutes. Transfer to a large bowl and allow to cool.
cooked-farro

6. Cut the turkey into cubes. Heat 1/2 table spoon to 1 table spoon oil in a skillet. Cook the turkey with the smoked paprika and a bit of pepper.
turkey

7. Roughly chop a small handful of Italian parsley and add to the cooled farro.
add-parsley

8. Add the cranberries.
add-cranberries

9. Finely chop the green onions and add to the salad.
add-green-onions

10. Add the cooked turkey.
add-turkey

11. And as much of the squash as you care for. I added about half of the baking sheet.
add-squash

12. In a different bowl, whisk together the lemon juice and honey. Add the remaining 6 table spoon of olive oil in a drizzle while whisking.
dressing

13. Add the dressing to the salad and mix well to combine.
done2

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