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Roasted Beet-and-Squash Salad

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Roasted Beet-and-Squash Salad 1 Picture

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

Details

Preparation time 25mins
Cooking time 85mins
Adapted from countryliving.com

Preparation

Step 1

1 Preheat oven to 425 degrees F.
2 Cook farro according to package directions.
3 Meanwhile, 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 Whisk 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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