Farro Salad with Butternut and Avocado

• Vegetarian

• Produce

  • 1 Avocado, semi ripe
  • 1 cup Baby kale or spinach, leaves
  • 2 Beets, whole
  • 1 Butternut squash, small
  • 1 Garlic clove, large
  • 1 Shallot

• Condiments

  • 2 tsp Dijon mustard
  • 4 tbsp Honey
  • 1 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 cup Farro, dry

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

Found on chewoutloud.com

Description

Ingredients

• For the Dressing:
• ¼ cup apple cider vinegar
• 4 TB honey
• 3 TB extra virgin olive oil
• 1 TB freshly squeezed lemon juice
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tsp Dijon mustard, coarse ground with visible seeds
• 1 large garlic clove, minced
• 1 shallot, minced
• For the Salad:
• 1 cup dry Farro, presoaked in water overnight
• 1 small butternut squash, peeled and cubed to ½ pieces
• 3 TB olive oil
• Kosher salt and freshly ground black pepper
• 2 whole beets, wrapped in foil
• 1 cup shredded baby kale or spinach leaves
• ½ cup toasted walnuts
• 1 semi ripe avocado, cubed and tossed with a splash of lemon

Directions

• Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
• Heat oven to 400F. On a foil lined baking sheet, toss the cubed butternut squash with olive oil and 1 tsp kosher salt and ½ tsp black pepper. Place on middle rack in oven. Place foil wrapped beets on lower rack in oven. Roast for 25-30 minutes or until squash is fork tender. Remove squash to cool, and leave beets to roast for another 25-30 minutes or until fork tender. Carefully remove foil and let cool before dicing. (Roasting of veggies can be done ahead of time.)
• While veggies are roasting, cook presoaked Farro in 3 cups salted low-boiling water, 10-15 min or until just tender. Drain and let cool.
• In a serving bowl, combine roasted butternut squash, beets, Farro, kale/spinach, and avocado. Use a rubber spatula to gently toss with the dressing, adding salt and pepper to taste. Toss walnuts on right before serving.