warm farro harvest salad

serves 4-6 | ready in 45 minutes

This Āyurvedic approach to salad that is packed with seasonal ingredients, includes all six tastes and is one the whole family will love. Mix things up at your holiday table, bring it to a potluck, or have it alongside some soup on a given work day.

Ingredients

roasted vegetables

1 butternut squash peeled and cubed (~ 3 cups)
1 TBS maple syrup
1 TBS chopped fresh rosemary
Olive oil for drizzling
Salt & black pepper to taste
3 cups shredded Brussels sprouts
1 shallot thinly sliced
1 tsp fresh thyme

salad

1 cup dry farro cooked according to packaged instructions
½ cup chopped fresh parsley
½ cup dried cranberries or cherries, soaked for 30 mins
⅓ cup pumpkin seeds, optional

dressing

¼ cup olive oil
2 TBS apple cider vinegar
2 tsp maple syrup
1 tsp dijon mustard
¼ tsp garlic powder
½ teaspoon salt

Doshic Adjustments

🅚 🅥 🅟 Enjoy as is.

Method

Preheat the oven to 400ºF and set two small baking trays aside. Bring a large pot of water to a boil and cook the farro according to package instructions. Drain the farro once tender and set aside.
roast the vegetables
On one tray, combine the butternut squash with the maple syrup, rosemary, salt, pepper, and a drizzle of olive oil. Toss well.
On the second tray, combine the brussels sprouts, shallot, and thyme. Season with salt and pepper, drizzle with oil, and toss well.
Place both baking trays on the top rack of the oven and bake for 20 minutes. Remove the brussels sprouts after 20 minutes and set aside. Flip the butternut squash and return to the oven for an additional 10 to 15 minutes, until tender with golden edges.

make the dressing
Add the olive oil, vinegar, maple syrup, mustard, garlic, and salt to a small jar. Shake well until emulsified and then set aside.
Add the farro to the large mixing bowl and top with the roasted brussels sprouts and butternut squash, as well as the parsley, cherries, and pumpkin seeds. Pour the dressing over the salad and toss well to combine. Serve warm.