Harvest Butternut Squash Farro Salad
Ingredients
The salad
-
1
cup
quick cooking farro
-
2
cups
water
-
1½
cups
finely diced butternut squash
-
1½
cups
finely diced red onion
-
1½
cups
finely diced sweet potatoes
-
2
cups
quartered brussels sprouts
-
1
tablespoon
olive oil
-
to taste
salt & pepper
-
¼
cup
sliced almonds
-
¼
cup
dry cranberries
The dressing
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
olive oil
-
1
tablespoon
maple syrup
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
dry basil
-
to taste
salt
Instructions
- Preheat the oven to 400°F.
- In a medium saucepan, combine dry farro and water, bring to a boil, then simmer for 10 minutes and drain excess liquid.
- In a large bowl, combine butternut squash, red onion, sweet potatoes, and brussels sprouts, tossing with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and bake for 20 minutes.
- In a bowl, mix the cooked farro with the roasted vegetables, sliced almonds, and dry cranberries.
- In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil, and salt.
- Pour the dressing over the salad and toss to combine.
- Serve the salad.
Nutrition Facts (estimated)
Servings
5 cups
Calories
186
Total fat
5g
Total carbohydrates
30g
Total protein
5g
Sodium
129mg
Cholesterol
0mg
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