From: Country Living US
Roasted Beet-and-Squash Salad
By Marian Cooper Cairns and Dawn Perry

Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 25 mins
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
- Step 1Preheat oven to 425 degrees F.
- Step 2Cook farro according to package directions.
- 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.
- 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.
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