Name: Roasted Butternut Squash and Goat Cheese Farro Salad
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Ingredients: 1/2 large butternut squash, peeled and chopped into bite-sized pieces; 1 small yellow onion, diced; 2 + 2 tablespoons EVOO, divided; 1 + 1 tablespoons garlic (divided), minced; 1.5 cups farro, rinsed; 4 cups chicken/vegetable broth; 4 large chicken wings; handful of kale, chopped; 1 15 oz. can of garbanzo beans, drained and rinsed.; salt and pepper to taste; garlic salt, to taste; 2 teaspoons italian seasoning; 1-2 tablespoons lemon juice; 1/2 cup goat cheese crumbles

Ingredients

Scale

1/2 large butternut squash, peeled and chopped into bite-sized pieces
1 small yellow onion, diced
2 + 2 tablespoons EVOO, divided
1 + 1 tablespoons garlic (divided), minced
1.5 cups farro, rinsed
4 cups chicken/vegetable broth
4 large chicken wings
handful of kale, chopped
1 15 oz. can of garbanzo beans, drained and rinsed.
salt and pepper to taste
garlic salt, to taste
2 teaspoons italian seasoning
1–2 tablespoons lemon juice
1/2 cup goat cheese crumbles

Instructions

Begin by preheating oven to 375ºF. Then, in a medium-sized pot, bring farro and chicken broth to a rolling boil. Cover and turn to low, let boil for about 15 minutes. *NOTE: the liquid did not fully evaporate, but I wanted my farro to be al dante, so boil yours longer if you like it chewier.
Next, prep veggies by slicing butternut squash in half, removing seeds from the middle and peeling the skin. Then dice into bite-sized pieces using a sharp knife. Dice a small yellow onion.
Line a baking sheet with tin foil and drizzle on about 1-2 tablespoons of EVOO. Place butternut squash and onions on baking sheet and toss in EVOO. Season with salt and pepper and a tablespoon of minced garlic.
Prep chicken wings by lining another pan with tin foil and spray with non-stick cooking spray. Place on 4 chicken wings and season with salt, pepper, and garlic salt to taste. Squeeze on lemon juice.
Place chicken and veggies in the oven at the same time. Cook veggies for about 25 minutes and chicken for about 35 minutes.
Once the veggies are cooked, set aside.
In a large sauce pan, heat 1-2 tablespoons of EVOO. Then, add in chopped kale, garbanzo beans, and a tablespoon of minced garlic. Season with salt, pepper, and italian seasoning. Sauté for a few minutes or until your kale is at its desired texture.
Finally, add in roasted veggies, cooked farro, and another gulp of EVOO, and mix. Sprinkle on goat cheese to the top (generously…because why not!?). Serve with baked Lemon Garlic Chicken.

Prep Time: 15 minutes
Cook Time: 25 minutes