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.

Warm Spinach Salad with Fried Egg and Potatoes

So yummy!

4 tbsp olive oil
1 lb. frozen potato cubes
Coarse salt and pepper
2 tbsp red-wine vinegar
1 tbsp dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 lbs.)
2 oz. parmesan
4 large eggs

1. In a large nonstick skillet, heat 2 tbsp oil over medium.  Add potatoes; season with salt and pepper.  Cook until potatoes are tender and browned 12-14 minutes.

2. Meanwhile, in a large bowl, combine remaining 2 tbsp oil with vinegar, mustard and shallot; season with salt and pepper and whisk to combine.  Add spinach and parmesan (do not toss); set aside.

3. When potatoes are done cooking, immediately transfer to bowl with spinach and dressing.  Toss salad until spinach is slightly wilted and dived among 4 plates.

4. Heat skillet over medium and gently crack eggs into skillet without breaking yolks; season with salt and pepper.  Cook until whites are almost set, about 1 minute.  Cover, turn off heat and let stand until whites are just set but yolks are still soft, about 2 minutes more.  Top each salad with a fried egg and serve immediately.