Roasted Squash & Green Olive Grain Bowl

INGREDIENTS

• 1 cup DIVINA Pitted Frescatrano® Olives, halved

• 1 tsp Dijon Mustard

• 1 cup Farro

• 2 cups Butternut squash, cut in 1/2" cubes

• 3 Tbsp Lemon juice

• 1 Tbsp Honey

• 1 cup Walnuts, toasted

• 2 cups Baby kale

• Extra virgin olive oil

• Pecorino romano cheese, grated

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DIRECTIONS

1. Pre-heat oven to 400˚F

2. Cook faro according to directions on package and cool

3. Toss butternut squash with 2 Tbsp EVOO on a baking sheet; season with salt and pepper and roast until tender and browned, let cool

4. Whisk together lemon juice, honey, and mustard then slowly whisk in ¼ cup EVOO and season with salt and pepper

5. In a large bowl or platter, combine faro, squash, olives, walnuts, and kale

6. Add dressing and gently toss; sprinkle pecorino over top