SQUASH AND FARRO SALAD

RECIPE COURTESY OF CHEF DAN ROBAYO 
IMAGE BY BARRY FRANKEL PHOTOGRAPHY 

Serving – this recipe can be adjusted easily for 1-6 servings 

INGREDIENTS 

Roasted Kobocha squash, warmed 

Local Goat Cheese 

Farro, cooked and cooled 

Arugula, cleaned and dried 

Basil, cleaned and chopped 

Mint, cleaned and minced 

Micro basil 

Edible flowers 

Salt and pepper 

Citrus oil 

METHOD 

Slice and bake the squash, warm it for the salad 

Toss remaining ingredients in citrus oil, then toss in squash 

Arrange on a plate or low bowl 

Garnish with micro greens and edible flowers 

Be creative in arranging the squash, goat cheese and edible flowers 

INGREDIENTS FOR CITRUS OIL 

Squeeze any fresh citrus 

Quality olive oil 

Salt and pepper 

METHOD FOR CITRUS OIL 

1 part fresh squeezed citrus juice 

4 parts quality olive oil 

Add oil slowly as you wish to emulsify