crumbled blue cheese

Is there anything else like Italy in the fall? Not many of us have the luxury of strolling through the food markets of Tuscany in late September, but that doesn’t mean we can’t bring those flavors together in the comfort of our own homes.

Harvest Bowl

(1/2-inch) cubes butternut squash

Table salt

black pepper

olive oil

balsamic vinegar

Dijon mustard

farro* (cooled to room temperature)

(5 ounces) head radicchio (cored and

Italian parsley leaves

figs

blue cheese

Preheat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Roast

Arrange the squash in a single layer on the lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to evenly coat. Roast until tender, 20 to 25 minutes. Let cool. 

Whisk

In a small bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. While whisking constantly, slowly drizzle in the remaining 3 tablespoons oil until combined.

Combine

In a large bowl, combine farro, radicchio, and parsley. Pour in half of the dressing and toss to coat, then season with salt and pepper, to taste.

Drizzle

Divvy among individual bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Devour.

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Harvest Bowl

Top 1 crumbled blue cheese recipes from across the web

The most viewed crumbled blue cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Harvest Bowl

The most viewed crumbled blue cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine