Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this salad inspired by the countless farro salads I enjoyed while on the Umbrian chapter of a recent Italian adventure.
The Italians were using farro alongside cherry tomatoes and basil (with the occasional introduction of cheese or local olives), but the seasons changed while I was away.
I thought long and hard about this recipe once I knew the general direction I was headed. It was destined for a friend's house, one of our regular potlucks.
I knew I wanted to use a toasted walnut oil I had on hand as the dressing, or as a major component in the dressing.
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