|Roasted Veggie Salad With Farro
This is a great fall salad to try. It’s loaded with both colour and flavour.
2 cups butternut squash peeled, seeded, and cut into 1/2 inch cubes
2 cups beets, peeled and cut into 1/2 inch cubes
2 tablespoons olive oil, divided
Salt and pepper
1 small shallot (about 2 tablespoons), diced
1/2 cup farro pearled, rinsed
1 cup water
3 cups salad greens
1/4 cup dried cranberries
1/4 cup pumpkin seeds, toasted
1/4 cup feta cheese
1/4 lemon juice
1/2 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 side of cookie sheet. Add beets to the bowl and toss with 1 tablespoon olive oil. Season with salt and pepper and place on the other side of the cookie sheet. Roast in the oven until tender, about 30 minutes.
In a medium saucepan, over medium-high heat add 1 tablespoon olive oil. Sauté 1 small shallot with a wooden spoon until soft and fragrant, about 3 minutes. Add 1/2 cup farro and sauté for 3 more minutes stirring often. Add 1 cup water, turn up heat and bring to a boil. Lower heat, bring to a simmer. Cover and cook for about 25 minutes or until al dente. Drain and set aside.
Whisk together lemon juice, olive oil and honey in a small bowl.
In a salad bowl toss salad greens with enough dressing to coat. Place squash and beets on top. Sprinkle with feta, cranberries, farro and pumpkin seeds.
|Ingredients for Roasted Veggies Salad With Farro