• 2 tablespoons Essential Everyday Olive Oil
• 1 package Dierbergs Fresh Cut Butternut Squash
• Pinch of salt and pepper
• 3 tablespoons Essential Everyday Extra Virgin Olive Oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Essential Everyday Honey
• Pinch of salt and pepper
• 4 cups arugula
• 2 cups cooked farro
• ½ pound Dierbergs Deli Shredded Chicken
• ½ cup dried cranberries
• 4 oz goat cheese, crumbled

Preheat the oven to 400°F.

Combine olive oil, Dierbergs Fresh Cut Butternut Squash, and pinch of salt and pepper in a large bowl. Stir well, then transfer to a lined baking sheet. Roast for 20 minutes, flip butternut squash, then roast and additional 10 minutes, until golden brown.

Make the salad dressing. Combine Essential Everyday Extra Virgin Olive Oil, white balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk well.

Add arugula, roasted butternut squash, farro, Dierbergs Deli Shredded Chicken, and cranberries in a large bowl.

Pour dressing into salad bowl. Toss well, then top with goat cheese and serve.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Makes 8 servings