Roasted Beet-and-Squash Salad

Name: Roasted Beet-and-Squash Salad
Prep time: 25 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 c. farro; 1 lb. beets, peeled and cut into 1/2-inch wedges; 2 acorn squash, cut into 1/2-inch wedges; 1/2 c. olive oil, divided; Kosher salt and freshly ground 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

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 5 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-inch wedges
2 acorn squash, cut into 1/2-inch wedges
1/2 cup olive oil, divided
Kosher salt and freshly ground 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°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.