Looking for a comforting yet fresh fall meal? This fall grain bowl with baby arugula, squash, farro and Prosciutto di Parma has you covered.
- 1 cup baby arugula
- 1 teaspoon olive oil
- ½ teaspoon lemon juice
- Salt, to taste
- 1 cup cooked farro
- 2 tablespoons pesto
- ¾ cup cooked squash
- 4 mozzarella ciliegini balls, halved
- 2 slices Prosciutto di Parma, halved
In a mixing bowl, toss together arugula, olive oil, lemon juice and salt. Remove to a serving bowl.
In same mixing bowl combine farro and pesto, toss to coat. Remove farro to serving bowl next to arugula.
Top farro with squash and cheese. Drape Prosciutto di Parma next to squash.
We’d love to hear your thoughts, ideas and comments on this recipe.