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Roasted Vegetable Farro Salad
- 2 cups farro, rinsed and cooked
- 2 cups butternut squash
- 1 Delicata squash
- 1 pound brussel sprouts, halved
- 1 small red onion, sliced
- 1/3 cup parsley, chopped
- 1 cup walnuts, toasted
- 1 cup dried cranberries
- Olive oil
- Salt and pepper
- 1 shallot, minced
- 1/4 cup apple cider vinegar or balsamic vinegar
- 1 tablespoon lemon juice
- 1/3 – 1/2 cup olive oil
- 1/2 teaspoon honey
Heat oven to 400 degrees.
Peel butternut and Delicata squash and cut into small cubes, toss with olive oil, salt and pepper, and place on a parchment lined baking sheet in the oven until lightly browned around edges, about 20-25 minutes.
Clean and halve brussel sprouts, toss with olive oil, salt and pepper and roast on another baking sheet until browned around edges. You can add the onions to the other side of the baking sheet and roast with the brussel sprouts. They will not take as long, about 10-15 minutes.
When finished cooking place squash, brussels sprouts and onions aside to cool.
Cook farro on stove in salted water until al dente 10-15 minutes. Drain and rinse with cold water to stop the cooking. Set aside.
To make the dressing, mix all ingredients in a small bowl and whisk in olive oil until emulsified.
In a large bowl toss all ingredients together and drizzle with dressing. Taste and adjust if necessary.