Warm Butternut Squash & Farro Salad

Step 1: Preheat oven to 400ºF.

Step 2: In a large mixing bowl, toss the squash with 3 tablespoons of extra virgin olive oil, za’atar, and salt and pepper, to taste. Then, spread on a large sheet pan and roast for about 8 minutes. Flip the squash and roast for an additional 8 minutes.

Step 3: Meanwhile, slowly simmer the farro in the water and apple cider with a pinch of salt until tender.

Step 4: In a small mixing bowl, combine the minced garlic, 7 tablespoons olive oil, and sherry vinegar. Spread the pine nuts on a baking sheet and toast at 400ºF for about five minutes. Slice the feta (do not crumble).

Step 5: While the squash and farro are still warm but not hot, carefully fold all ingredients together in a large mixing bowl trying not to break up feta. Divide evenly into serving bowls. Garnish with a small amount of extra virgin olive oil drizzled over the top as well as a dusting za’atar, mint leaves, and watercress.