INGREDIENTS
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1 medium-sized butternut squash, peeled and cut into small cubes
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1 1/12 cup uncooked farro
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6 cups vegetable or chicken stock
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1 honeycrisp apple, unpeeled and diced
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1/2 cup pine nuts
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Lug of olive oil
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1 small shallot, minced
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1/4 cup Italian parsley, finely chopped
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2 tbsp mint, julienned
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1 Lemon, juiced
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1 lime, juiced
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1/4 cup olive oil
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2 tsp honey
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1 tsp cumin
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2 tsp harissa powder