Autumn Acorn Squash Salad

Name: Autumn Acorn Squash Salad
Yield: Serves 4
Ingredients: ¼ cup extra virgin olive oil, with additional for drizzling 2 tablespoons maple syrup, divided Kosher salt and freshly cracked black pepper, to taste 1 cup pearled farro, rinsed 1 teaspoon orange zest ¼ cup freshly squeezed orange juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 head Treviso radicchio, quartered, cored, and thinly sliced 1 sm. head fennel, trimmed, quartered, and very thinly sliced via mandolin, fronds reserved for finishing ½ c. toasted hazelnuts, roughly chopped ½ c. pomegranate seeds 1 oz. gorgonzola, crumbled Flaky salt, for finishing

Maple-Roasted Acorn Squash with Farro, Fennel, and Treviso Radicchio Salad

Pairs with Saratoga Still Water

A hearty mix of textures and flavors in a dish that’ll give you the warmth of changing seasons. Complement it with the smoothness of Saratoga Still Water on a brisk autumn day for optimal pairing and setting.

Note: This recipe is vegetarian but can easily be made vegan simply by substituting the gorgonzola for your favorite vegan cheese.

Serves 4 ·

Ingredients

¼ cup extra virgin olive oil, with additional for drizzling

2 tablespoons maple syrup, divided

Kosher salt and freshly cracked black pepper, to taste

1 cup pearled farro, rinsed

1 teaspoon orange zest

¼ cup freshly squeezed orange juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 head Treviso radicchio, quartered, cored, and thinly sliced

1 sm. head fennel, trimmed, quartered, and very thinly sliced via mandolin, fronds reserved for finishing

½ c. toasted hazelnuts, roughly chopped

½ c. pomegranate seeds

1 oz. gorgonzola, crumbled

Flaky salt, for finishing

Preparation

STEP ONE – ROAST THE SQUASH

Preheat oven to 400 degrees. Place the halved squash cut side on a half-sheet tray and drizzle generously with olive oil. Drizzle each half with one teaspoon of maple syrup, then season to taste with salt and pepper. Roast, rotating the tray once halfway through until the squash is golden and tender when pierced with the tip of a small sharp knife, about 35-40 minutes. Remove from the oven and set aside to cool slightly.

STEP TWO – PREPARE THE FARRO

Meanwhile, cook the farro. Bring a medium pot of water to a boil over high heat. Add the farro, reduce the heat to medium, and cook until tender but still chewy with an al dente bite, about 20 minutes. Drain and set aside.

STEP THREE – CREATE THE SAUCE

In a large bowl, whisk together the orange zest, orange juice, apple cider vinegar, Dijon mustard, and remaining maple syrup. Continuing to whisk, slowly stream in the olive oil until the dressing has fully emulsified. Season to taste with salt and pepper. Add the farro, radicchio, fennel, hazelnuts, pomegranate seeds, and gorgonzola to the bowl and toss to combine thoroughly.

STEP FOUR – PRESENT AND SERVE

To serve, divide the roasted squash between four plates. Pile with the farro salad, and finish with fennel fronds and a sprinkle of flaky salt.

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