Butternut Spinach Salad with Goat Cheese and Creamy Poppy Seed Dressing

I watched the Home & Family show one morning (my new favorite show) and saw this great recipe, Fall Harvest Mason Jar Salad with Creamy Poppy Seed Dressing by Jennifer Tyler Lee.  I like the fact that Home & Family invites the chefs/cooks/cookbook authors into their studio to demonstrate a special recipe.  It makes for a personable segment, getting to know the cook, obtaining cooking tips, plus you can see that the recipe is actually doable. I did adapt Ms. Lee’s recipe for the blog.

Butternut Spinach Salad with Goat Cheese and Creamy Poppyseed Dressing

Serves 2 as a main salad or 4 as a side salad

Creamy Poppy Seed Dressing Ingredients:

• 1 medium very ripe Bartlett pear (about 7 ounces), cored and diced (skin left on)
• 1/4 cup extra virgin olive oil
• 3 tablespoons white wine vinegar (I used it. It is off plan.)
• 1 tablespoon finely chopped shallot
• 2 tablespoons Dijon mustard (I used it. It is off plan.)
• 2 teaspoons honey (I used it. It is off plan.)
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons poppy seeds

Salad Ingredients:

• 1/2 cup farro
• 1/8 teaspoon plus a pinch of salt
• 1 cup diced, peeled butternut squash (cut in 1/2-inch pieces)
• 1 teaspoon extra-virgin olive oil
• 1/4 cup creamy poppyseed dressing
• 3-1/2 cups spinach, loosely packed
• 1-1/4 cups Brussels sprouts, trimmed, very thinly sliced
• 1/4 cup roasted salted pumpkin seeds (pepitas)
• 2 tablespoons goat cheese, crumbled

Directions for Dressing:

1. Place the pear, oil, vinegar, shallot, mustard, honey, salt, and pepper in a blender. Blend until smooth and creamy, about 1 minute.
2. Add the poppyseeds and pulse to combine. Transfer the dressing to an airtight container and refrigerate until ready to use. Makes one cup.
3. Note: The dressing will keep in a jar or airtight container in the refrigerator for up to 3 days.

Directions for Salad:

1. Preheat the oven to 400°F.
2. Place the farro in a strainer and rinse with cold water. Transfer the farro to a small sauce pan with one cup of water and a teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until tender, about 30 minutes. Return the farro to the strainer to drain any excess water. Spread the farro on a plate and let it cool completely.
3. Meanwhile, line a rimmed baking sheet with aluminum foil and place the butternut squash on top. Drizzle the squash with oil and sprinkle with a pinch of salt. Toss gently until the pieces are evenly coated. Roast the squash until lightly browned and tender, about 20 minutes, stirring the squash halfway through cooking. Let the squash cool completely.
4. To serve, place all the prepared ingredients except for the cheese and a large serving bowl and toss to combine. Sprinkle with the cheese and serve immediately.

I really love this salad!  I photographed it deconstructed so you could see all of the ingredients.  To save time, I bought the butternut squash at the grocery already diced.  Let me tell you, the dressing is delicious.  I have never used a pear as the “creamy” ingredient in a dressing, but it totally works! I know I did not use substitutions in the dressing, but one you could do is use 1 teaspoon of Truvia nectar instead of 2 teaspoons of regular honey.  I have read that the Truvia nectar has been discontinued.  It is no longer on their website, so beware.  Bragg apple cider vinegar could also substitute for the white wine vinegar.  I cannot find a Dijon mustard that does not contain vinegar, but Eden Mustards offer brown stone and yellow mustard containing apple cider vinegar.  I hope this helps those of you who are strictly following the Candida plan.  I hope you enjoy this lovely salad!