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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Roasted Beet-and-Squash Salad

Roasted Beet-and-Squash Salad

By Marian Cooper Cairns and Dawn PerryPublished: Dec 8, 2015
Roasted Beet-and-Squash Salad
Brian Woodcock
Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 25 mins
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Eat your Thanksgiving squash in this hearty salad.

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Ingredients

  • 1 cup farro
  • 1 lb. beets, peeled and cut into 1/2-in. wedges
  • 2 acorn squash, cut into 1/2-in. wedges
  • 1/2 cup olive oil, divided
  • kosher salt
  • Black pepper
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. chopped thyme
  • 1 Tbsp. honey
  • 1 bunch kale, thick stems discarded and leaves thinly sliced

Directions

    1. Step 1Preheat oven to 425 degrees F.
    2. Step 2Cook farro according to package directions.
    3. Step 3Meanwhile, toss together beets, squash and 1/4 cup oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until tender, 30 to 40 minutes.
    4. Step 4Whisk together vinegar, mustard, thyme, honey, and 1/4 cup oil. Season with salt and pepper. Add farro, roasted vegetables, and kale and stir to combine.
From: Country Living US
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