Roasted Veggie Salad With Farro

This is a fantastic fall salad to attempt.  It’s loaded with each coloration and flavour.

Serves four

2 cups butternut squash peeled, seeded, and reduce into half of inch cubes
2 cups beets, peeled and reduce into half inch cubes
2 tablespoons olive oil, divided
Salt and pepper

1 small shallot (approximately 2 tablespoons), diced
half cup farro pearled, rinsed
1 cup water
3 cups salad veggies
1/four cup dried cranberries
1/four cup pumpkin seeds, toasted
1/4 cup feta cheese

Dressing:
1/4 lemon juice
half of cup olive oil
1 tablespoon honey

Preheat oven to 450° F.  Line a cookie sheet with foil.

Add butternut squash to a bowl and toss with 1 tablespoon olive oil. Season with salt and pepper.  Place squash on one facet of cookie sheet. Add beets to the bowl and toss with 1 tablespoon olive oil.  Season with salt and pepper and region on the alternative facet of the cookie sheet. Roast inside the oven till tender, approximately half-hour.

In a medium saucepan, over medium-excessive warmth upload 1 tablespoon olive oil. Sauté 1 small shallot with a timber spoon till soft and aromatic, approximately 3 mins.  Add half of cup farro and sauté for 3 greater minutes stirring frequently. Add 1 cup water, flip up warmth and bring to a boil.  Lower warmness, carry to a simmer. Cover and cook dinner for about 25 minutes or till al dente.  Drain and set aside. 

Whisk together lemon juice, olive oil and honey in a small bowl.  

In a salad bowl toss salad vegetables with enough dressing to coat.  Place squash and beets on pinnacle.  Sprinkle with feta, cranberries, farro and pumpkin seeds.

Ingredients for Roasted Veggies Salad With Farro

Looking to strive every other salad with Farro?  Try our Spinach Salad with Radish, Chickpeas, Blueberry and Farro.

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