Ingredients
- 4 tablespoons extra virgin olive oil
- 1/2 butternut squash, peeled, seeded, and diced into small cubes
- Flaky sea salt and freshly ground black pepper
- 1 cup faro, cooked according to package instructions
- 1 cup shredded roast chicken
- 1/2 cup toasted hazelnuts, roughly chopped
- 1/2 cup pomegranate seeds
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoons chopped fresh basil
- Juice of 1/2 lemon
- 1/4 cup Greek feta, diced
Directions
- In a large skillet, heat 1 tablespoon oil over medium heat. Add the butternut squash and sprinkle with salt and pepper. Cook until soft, stirring occasionally, 5 to 8 minutes. Set aside to cool slightly.
- Add the cooled squash to a bowl with the cooked farro. Next add the shredded chicken, hazelnuts, pomegranate seeds, dill, mint, basil, lemon juice, remaining 3 tablespoons extra virgin olive oil, pinch of flaky salt and pinch of pepper. Mix to combine. Serve the salad in 2 bowls with the feta to garnish.
