Name: Farro and Roasted Vegetable Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup farro, rinsed; 1 small butternut squash, peeled and cubed (~4 cups cubed); 1 red onion, chopped (~1 ½ cups); 2 cups peeled and chopped parsnip (approx. 1 large or 2 small); 1 apple, chopped (~2 cups); 1 ½ tsp dried thyme; 1 tsp garlic powder; ½ tsp dried rosemary; 1 ½ tbsp olive oil; 4 cups baby spinach (100g); ½ cup parsley, finely chopped; ½ cup dried cranberries or cherries (64g); ⅓ cup pumpkin seeds; Salt and pepper; 2 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp maple syrup; 2 tsp grainy Dijon mustard; 1 clove garlic, grated

Description

A nutritious and delicious salad with farro, roasted seasonal vegetables, and a light dressing.

Ingredients

Scale

1 cup farro, rinsed
1 small butternut squash, peeled and cubed (~4 cups cubed)
1 red onion, chopped (~1 ½ cups)
2 cups peeled and chopped parsnip (approx. 1 large or 2 small)
1 apple, chopped (~2 cups)
1 ½ tsp dried thyme
1 tsp garlic powder
½ tsp dried rosemary
1 ½ tbsp olive oil
4 cups baby spinach (100g)
½ cup parsley, finely chopped
½ cup dried cranberries or cherries (64g)
⅓ cup pumpkin seeds
Salt and pepper
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp grainy Dijon mustard
1 clove garlic, grated

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Instructions

Cook Farro: Bring a medium pot of salted water to a boil. Add farro. Reduce heat to medium. Simmer for 26-30 min, until tender. Drain farro.
Prepare two parchment-lined baking sheets and preheat oven to 425 F.
Roast Vegetables: To a large bowl, add squash, onion, parsnip and apple. Drizzle with 1 ½ tbsp oil. Sprinkle thyme, garlic powder, rosemary salt and pepper over top. Then toss to combine. Transfer to the prepared baking sheets, spreading out in an even layer. Roast in the middle of the oven for 24-26 min, tossing halfway through, until tender and golden.
Make Dressing: While veggies are roasting, make dressing. To the same large bowl (used to toss veggies), add oil, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper, then whisk to combine.
Toss Salad: To the bowl with dressing, add cooked farro, roasted vegetables, spinach, parsley, cranberries and pumpkin seeds. Season with salt and pepper, then toss to combine.

Notes

This salad can be served warm or cold.
Customize with your favorite seasonal vegetables.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting, Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg