Name: Warm Farro and Roasted Vegetable Salad
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 cup (190 g) farro; 3 cups water, for cooking the farro; 4 cups (550 g) peeled butternut squash, in ¾-inch cubes; 3 medium carrots (200 g), cut in thick coins; 1 medium red onion (200 g), cut in wedges; 2 tbsp olive oil, for roasting; 1 tsp dried thyme; ½ tsp paprika; 4 cups (100 g) chopped kale, stems removed; ⅓ cup (40 g) walnut pieces; ¼ cup (40 g) golden raisins; 3 tbsp lemon juice; 1 tbsp red wine vinegar; 1 tsp prepared mustard; 3 tbsp olive oil, for the dressing; ½ tsp black pepper; ¾ tsp salt, divided: ¼ tsp on the vegetables, ½ tsp in the dressing

Ingredients

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1 cup farro
3 cups water, for cooking the farro
4 cups peeled butternut squash, in ¾-inch cubes
3 medium carrots, cut in thick coins
1 medium red onion, cut in wedges
2 tbsp olive oil, for roasting
1 tsp dried thyme
½ tsp paprika
4 cups chopped kale, stems removed
⅓ cup walnut pieces
¼ cup golden raisins
3 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp prepared mustard
3 tbsp olive oil, for the dressing
½ tsp black pepper
¾ tsp salt, divided: ¼ tsp on the vegetables, ½ tsp in the dressing

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 6

Calories349

Total fat	17.0 g
Saturated fat	2.2 g
Sodium	340 mg
Total carbohydrate	47.4 g
Dietary fiber	at least 4.9 g (1 row carries no value)
Total sugars	at least 10.0 g (1 row carries no value)
Protein	7.8 g

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