Loaded with farro, pine nuts, roasted butternut squash and flat-leaf parsley, this salad is not only a stunning mosaic of early autumn colors, it has an exotic flavor profile to match, thanks to a dressing made with preserved lemons and a bevy of warm spices. Although it’s filling and capable of warming you up as the weather cools down, it’s never heavy or cloying, which is why it keeps you going back for the next bite. Head over to PBS Food for my full post and recipe.
Butternut Squash and Farro Salad
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