Farro Salad with Butternut Squash and Radicchio

Ingredients

• 1 butternut squash (2 pound s), peeled, seeded, and cut into 1/2-inch piece s (3 1/2 cup s)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 1/2 cup swhole farro , rinsed
• 2 tablespoon sapple cider vinegar
• 2 tablespoon sminced shallot
• 1 teaspoon Dijon mustard
• Pinch cayenne pepper
• 1 cup chopped radicchio
• 1/2 cup chopped fresh parsley
• 2 ounce sblue cheese , crumbled (1/2 cup)

Instructions

1. Adjust oven rack to upper middle position and heat oven to 450 degrees. Toss squash with 1 tablespoon oil and 1/2 teaspoon salt. Spread squash in even layer on rimmed baking sheet and roast until tender and bottom is well browned, 20 to 22 minutes. Push squash to 1 side of sheet and transfer to wire rack to cool.
2. While squash roasts, bring 2 quarts water to boil in large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well. Spread on empty side of sheet with squash and let cool for 15 minutes.
3. Whisk remaining 3 tablespoons oil, vinegar, shallot, mustard, cayenne, and ¼ teaspoon salt together in large bowl. Add cooled farro and squash, radicchio, parsley, and 1/4 cup blue cheese to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle with remaining 1/4 cup blue cheese and serve.