Roast the Winter Squash

• Preheat your oven to 400°F (200°C).
• Toss the cubed squash with olive oil, salt, and Thaimee Chiang Mai Style Laab Chili Powder.
• Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
• Set aside to cool slightly.

Cook the Farro

• In a medium pot, combine 1 cup of farro with 3 cups of water and a pinch of salt.
• Bring to a boil, reduce heat to low, and simmer for 20–25 minutes, or until tender.
• Drain any excess water and let cool slightly.

Make the Dressing

• In a small bowl, whisk together tahini, lemon juice, lemon zest, honey, apple cider vinegar, Dijon mustard, and salt until smooth.
• Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches your desired consistency.
• Stir in the poppy seeds and adjust seasoning to taste.

Assemble the Salad

• In a large bowl, combine the cooked farro, roasted squash, and greens. Toss gently to combine.
• Sprinkle with dried cranberries or pomegranate seeds.

Drizzle and Serve

• Drizzle the salad with the Poppy Seed Tahini Dressing and toss lightly to coat.
• Serve immediately, or refrigerate for up to 2 hours for a chilled version.

Substitutions and Variations

Greens Options

• Spinach: Ideal for a tender, fresh texture.
• Kale: Adds a hearty, slightly bitter flavor. Massage with a little olive oil for extra tenderness.
• Mesclun Greens: Perfect for a light and crisp mix of lettuces and herbs.

Grains

• Swap farro with quinoa, barley, or brown rice for a gluten-free option.

Add Protein

• Include grilled chicken, baked shrimp, chickpeas, or roasted tofu for a protein boost.

Extra Crunch

• Top with toasted pumpkin seeds, sunflower seeds, or your favorite nuts for added texture.