Description
This Farro and Roasted Vegetable Salad is a hearty and nutritious dish packed with flavor. Perfect for a healthy lunch or dinner!
Ingredients
Scale
- 1 cup farro, rinsed (190g)
- 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 to taste
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp grainy Dijon mustard
- 1 clove garlic, grated
- Salt and pepper to taste
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. In 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 and makes great leftovers.
- Feel free to customize the vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg