Roasted Vegetable and Farro Salad

Ingredients

¼ cup pumpkin seeds
1/4 cup + 1-2 Tbsp SOOC Wild Mushroom & Sage Olive Oil
¼ cup pearled farro
1 cup water
1-2 lb acorn squash, seeded and cut into wedges
1 lb king trumpet mushrooms, sliced in quarters
1 red onion, cut into wedges
1 lemon, cut in half
1 bulb of garlic, cut in half crosswise
6 sprigs of thyme
1 Tbsp sweet paprika
Fresh cracked pepper to taste
SOOC Sicilian Sea Salt, to taste
Small bunch of frisee

Directions

Toss the pumpkins seeds with 1-2 Tbsp of SOOC Wild Mushroom & Sage Olive Oil and toast in a small pan over medium-low heat, about 8-10 minutes. Tossing constantly. Set aside.

In a medium pot, bring water to a boil. Add the farro and simmer on medium heat for 15-20 minutes. Remove from heat and set aside.

Preheat the oven to 425 degrees. On a large sheet pan, combine the squash, mushrooms, onion, thyme, garlic bulb, lemon halves, ¼ cup SOOC Wild Mushroom & Sage Olive Oil, and paprika. Toss to coat, and season to taste with salt and pepper. Roast for about 45 minutes, tossing every 15 minutes. Remove from heat.

On a serving plate, scoop the farro and toasted pumpkin seeds. Layer the roasted vegetables and frisee on top. Squeeze the bulb of garlic and lemons over the dish, and enjoy!