Greens with Butternut Squash, Farro, Blue Cheese, And Apple Cider Vinaigrette

Adapt this colorful salad to your liking. Choose whichever greens came in your box and whatever squash is on your countertop.

Reducing the apple cider concentrates its flavor. Keep a measuring cup near the stove and as the cider thickens transfer the mixture to the cup to check its progress.

For more autumnal flavor, add chopped apple or pear. For extra crunch sprinkle with toasted almonds or pistachios.

1 small or 1/2 medium butternut squash, peeled, seeded, and sliced into 3/4-inch cubes

1 to 2 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup dried farro or wheat berries

1/2 cup apple cider

2 tablespoons cider vinegar

1/2 shallot, finely chopped

1/2 teaspoon whole-grain or Dijon mustard

1/2 teaspoon honey

2 tablespoons extra-virgin olive oil

8 cups torn lettuces and/or kale

1/2 cup crumbled blue cheese, or to taste

1 cup canned chickpeas, rinsed and drained

1/4 cup dried sweetened cranberries, , or to taste

Preheat the oven to 400 degrees.

In a bowl, combine the squash and enough olive oil to coat it and sprinkle with salt and pepper. Top 1 or 2 foil-lined, with the squash. Evenly distribute the squash on the baking sheet(s). Roast for 20 to 30 minutes, or until tender and slightly charred, stirring the squash every 10 minutes. Set aside to cool briefly.

Meanwhile, in a saucepan, cover the farro with 2 inches water and bring to a boil, stirring to combine. Skim any film that rises to the surface. Reduce the heat, cover, and simmer for 15 to 20 minutes, or until tender. Drain and pat dry.

In a saucepan over medium-high heat, boil the apple cider, vinegar, and shallot until the mixture reduces to 1/4 cup. Transfer to a bowl, add the mustard, and slowly whisk in the extra-virgin olive oil to incorporate (or put into a jar and shake well). Season with salt and pepper.

In a bowl, mix the greens and squash. Drizzle with the dressing and stir gently to combine (you might not need all the dressing). Top with the farro, blue cheese, chickpeas, and cranberries, and toss again to combine. Season with additional salt and pepper if desired.