Warm Farro and Spinach Salad with Date-Balsamic Glaze
INGREDIENTS:
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Baby spinach
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Cooked farro (warm)
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Roasted butternut squash
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Sliced fresh pear
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Crumbled blue cheese
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Candied walnuts
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3 tbsp Cali Date Syrup
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2 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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Salt and pepper to taste
INSTRUCTIONS:
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In a small bowl, whisk together Cali Date Syrup, balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper.
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Adjust seasoning to taste and set aside.
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In a large bowl, combine warm farro and roasted butternut squash.
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Add baby spinach and toss gently to let it wilt slightly.
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Mix in sliced pear, crumbled blue cheese, and candied walnuts.
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Drizzle with the prepared glaze, toss to coat evenly, and serve in bowls or on a platter.
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Garnish with extra blue cheese or walnuts if desired.
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Serve warm for the best flavor.
