Nutty farro and hearty chickpeas mingle with squash, onion, goat cheese and pistachios to create an unexpected burst of Mediterranean-fresh flavor. Drizzled with our zesty Persian Lime Olive Oil and delicately floral Elderflower Balsamic, this salad is a true celebration of seasonal ingredients. Serve it as a refreshing side dish at your next barbecue or enjoy it as a satisfying main course for a light lunch, it's sure to become a favorite in your summer repertoire!

I N G R E D I E N T S :

• 1 cup farro
• 1 can (15 oz) chickpeas, drained and rinsed
•  2 cups cooked, cubed butternut squash
• 1/2 red onion, diced
• 1/3 cup crumbled goat cheese
• 1/3 cup chopped pistachios
• 1 Tbsp minced parsley
• 1 Tbsp Grind Spice Co Colorado Garlic Pepper
• 2 Tbsp Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 11/2 Tbsp Rocky Mountain Olive Oil Elderflower White Balsamic Vinegar

I N S T R U C T I O N S :

1. Cook the farro according to the package instructions. Once cooked, drain any excess water and let it cool to room temperature.

2. In a small bowl, whisk together the Persian Lime Olive Oil and Elderflower Balsamic to make the dressing.

3. In a large mixing bowl, combine the cooked farro, chickpeas, squash, red onion, goat cheese, pistachios, parsley and Colorado Garlic Pepper.

4. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated evenly.

5. Taste and adjust seasoning if necessary.

6. Serve immediately as a side dish or a light main course, or refrigerate for later. This salad is great for meal prep and can be enjoyed cold or at room temperature.