Roasted Squash & Green Olive Grain Bowl

  1. Pre-heat oven to 400˚F
  2. Cook faro according to directions on package and cool
  3. Toss butternut squash with 2 tbsp EVOO on a baking sheet; season with salt and pepper and roast until tender and browned, let cool
  4. Whisk together lemon juice, honey, and mustard then slowly whisk in ¼ cup EVOO and season with salt and pepper
  5. In a large bowl or platter, combine faro, squash, olives, walnuts, and kale
  6. Add dressing and gently toss; sprinkle pecorino over top

More Prepared Foods & Deli Recipes