Butternut Squash Salad with Farro and Pepitas

Photo and recipe from Smitten Kitchen

My new favorite salad- so amazing!

1 medium butternut squash, peeled and cut into cubes
2 tbsp olive oil
1 cup farro (maybe try barley next time?)
1/3 cup salted pepitas (I used about 1/4 cup salted sunflower seeds)
3 ounces crumbled feta
1 tbsp. sherry vinegar (I used red wine vinegar)
1 tbsp. water
1/2 heaping tsp. salt
1/2 tsp. granulated sugar
1/2 small red onion, finely chopped (try shallots next time)

Preheat oven to 375.  Place the squash on a large baking sheet and coat with 1 tbsp. oil.  Sprinkle with salt and pepper.  Roast until tender, about 25 minutes, turning halfway through (if you remember!).  Set aside to cool.

While squash is roasting, cook farro per package directions.  Drain and cool.

Meanwhile, in a small bowl, whisk together vinegar, water, salt and sugar.  Stir in the onion.  Set in the fridge for at least 20 minutes.

In a large bowl, mix together squash, farro, red onion and its brine, cheese and seeds.  Toss with 1 tbsp. oil.