We have delightful organic mini honeynut squashes on sale, so pop a few in the oven, cook up some farro and dress it up how you like for a sweet and savory warm, winter salad. Cook the farro in a ratio of one cup farro to four cups liquid. You could cook it in all water or try one cup of chicken broth and one cup of apple cider vinegar to give a more complex flavor. Split the honeynut squashes, coat them with a little butternut squash seed oil and salt and then roast them in the oven at 450 until they are tender. Make your dressing with equal parts olive oil and apple cider vinegar and add some honey and garlic powder and whatever fresh or dried herbs you would like. When the squash is roasted, scoop it out and chop it up. Combine the farro, squash, dressing and spinach. Add your favorite toppings: try grated Savage cheese or crumbled goat cheese, walnuts or pepitas and dried cranberries; serve warm!
