Butternut Salad With Farro, Pepitas And Ricotta Salata

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
302
FAT
84%
CHOL
3%
SOD
22%

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Ingredients for 4 servings

1 medium butternut squash (about 2 pounds)

5 to 6 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

1 cup semi-pearled farro

1/3 cup toasted pepitas (I used, and love, the salted ones)

3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)

1 tablespoon sherry vinegar

1 tablespoon water

1/2 teaspoon table salt

1/2 teaspoon granulated sugar

1/2 small red onion, finely chopped

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