Name: Roasted Beet-and-Squash Salad
Prep time: 25 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 c. farro; 1 lb. beets, peeled and cut into 1/2-in. wedges; 2 acorn squash, cut into 1/2-in. wedges; 1/2 c. 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

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.

Roasted Beet-and-Squash Salad

Ingredients

Directions

Recipe Headquarters