Ingredients
Scale
- 1 cup Farro
- 2 cups Vegetable Broth
- 2 cups Baby Spinach
- 2 tablespoons Olive Oil
- 2 cups Cubed Butternut Squash
- 2 medium Carrots
- 1 medium Red Onion
- 1 teaspoon Dried Rosemary
- 3 cloves Garlic
- to taste Sea Salt
- to taste Black Pepper
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 2 tablespoons Red Wine Vinegar
- 4 ounces Goat Cheese
- 1/4 cup Chopped Pistachios
- 1/2 cup Dried Cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, bring vegetable broth to a boil. Add farro and cook until tender, about 25-30 minutes. Drain and set aside.
- On a baking sheet, toss cubed butternut squash, sliced carrots, and chopped red onion with olive oil, rosemary, garlic, salt, and pepper. Spread them out in an even layer.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are golden and soft.
- In a large bowl, combine cooked farro, roasted vegetables, baby spinach, lemon juice, lemon zest, red wine vinegar, and goat cheese. Gently mix everything together.
- Top with chopped pistachios and dried cranberries.
Notes
Feel free to change the vegetables based on what you have on hand or add crushed red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg