Author Adapted by Pam - For the Love of Cooking / Original by Dietician Debbie Dishes
Equipment
Baking Sheet
Nonstick Skillet
Ingredients
Roasted Root Vegetables:
1tbsp olive oil
½butternut squash, peeled & cut into 2-inch pieces
4carrots, peeled & cut into 2-inch pieces
½small red onion, cut into small wedges
Sea salt and freshly cracked pepper, to taste
Farro:
½cupfarro
1½-2cupsVegetable broth, per package instructions
Sea salt, to taste
Lemon Vinaigrette:
Juice & zest from 1/2 a lemon
1tbspred wine vinegar
1tbspolive oil
½tspfresh oregano, chopped
Sea salt and freshly cracked pepper, to taste
Salad:
1tbspolive oil
2cloves of garlic, minced
2 ½ozbaby spinach
Feta cheese crumbles, to taste
2tbsppistachios
2tbspdried cranberries
1tbspfresh parsley, chopped
Instructions
Roast the vegetables by preheating the oven to 375 degrees.
Toss the butternut squash, carrots, and red onion together on a baking sheet. Drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven to roast for 30 minutes, tossing them halfway through the cooking time, or until they are tender and caramelized. Remove from the oven and set aside until needed.
Cook the farro, while the veggies are roasting, in the salted vegetable broth per package instructions; drain and set aside until needed.
Make the vinaigrette by whisking together the lemon juice & zest, red wine vinegar, olive oil, chopped oregano, sea salt, and freshly cracked pepper, to taste; set aside to allow flavors to mingle.
Make the salad by heating the olive oil in a nonstick skillet over medium-high heat. Add the garlic and cook, stirring constantly for 30 seconds. Add the baby spinach and cook, tossing constantly, for 1 minute.
Add the drained farro and roasted vegetables then drizzle some of the well-whisked vinaigrette, to taste; gently toss to coat well.
Pour into a serving bowl and top with feta cheese, pistachios, dried cranberries, and parsley. Serve warm with any remaining vinaigrette on the side. Enjoy.