Set oven to 400F.
Slice winter squash down the middle and spoon out seeds. Spray the halves with olive oil then place them face down on a baking sheet lined with parchment paper or foil. Bake for about 40 minutes until soft. Allow it to cool enough to handle, then peel it and chop it into pieces.
While that’s baking, prepare the wheat pasta. Once the pasta has been cooked, do not discard the pasta water since we’ll need some.
Set a nonstick skillet on medium high heat and spray with olive oil. Add the zucchini and bell peppers – and if desired, garlic – and cook until the veggies are seared, about 3 to 5 minutes.
Add the pasta, veggies and chopped squash to a bowl, then add in the remaining ingredients. Fold everything together, then season to taste with sea salt & pepper.
Garnish with parsley and enjoy this salad warm or cold.
Bring a pot of water to a boil, add red potatoes. Cook for at least 20 minutes or until the potatoes are soft and tender.
Add the potatoes to a bowl and mash them with a masher or fork.
Add the remaining ingredients and mix everything together with a fork or spatula.
Season to taste with sea salt & pepper.
Mix together the ingredients for the dressing and set aside.
Cook bacon until crispy. Then chop and crumble into pieces.
Use a sharp knife or mandolin to thinly slice or shred the Brussels sprouts into a bowl. Add the bacon bits and toss together.
Pour the dressing over the Brussels sprouts and mix. Lastly, fold in the goat cheese crumble or divide the salad into 5 portions and sprinkle goat cheese over each one.
Season to taste with sea salt & pepper.
Cook farro according to the package instructions. I simply cook mine the same way I prepare brown rice.
Add the farro to a large bowl then add the remaining ingredients. Fold everything together and season to taste with lemon and sea salt & pepper.