- 25 mins
- 85 mins
4/5
(1 Votes)
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
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.