Roasted Veggie Salad With Farro

Roasted Veggie Salad With Farro

This is a great fall salad to try.  It’s loaded with both colour and flavour.

Roasted Veggie Salad with Farro

Serves 4

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

Dressing:
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

Looking to try another salad with Farro?  Try our Spinach Salad with Radish, Chickpeas, Blueberry and Farro.