Vegan Golden Beet Farro Salad

The springtime color palette is evident in the preparations of this delicious, nutritious salad. We only have a few more weeks until the many signs of spring take over and push the winter away. Let’s start getting out those pastels and brighten up the rest of winter!img_1411 (2)

Vegan Golden Beet Farro Salad

  • Servings: 6
  • Difficulty: easy
  • Print

Nutritious Farro and oven roasted veggies combine to make an easy bring-along salad for your work week.

Recipe by Gourmetmarichef

Ingredients

  • 1 ½ c. cooked farro
  • 2 washed, peeled, and cubed golden beets
  • 2 washed, peeled and cubed potatoes
  • 1 ½ c. cubed butternut squash
  • 2 c. segmented cauliflower
  • 1 large cut up onion
  • 2 tbsp. olive oil and 2 tbsp. apple cider vinegar
  • salt and pepper
  • ¼ c. each of slivered almonds or pumpkin seeds and dried cranberries
  • 1 tbsp. maple syrup
  • ¼ tsp. basil

Directions

Pre-heat the oven to 375°

  1. In a large bowl, mix together the beets, potatoes, squash, cauliflower and onion with the olive oil and salt & pepper.img_1414 (2)
  2. On a large baking sheet, spread the vegetables out evenly and place in the oven right in the middle.img_1422 (2)
  3. Bake for a total of 40 minutes. Half-way through cooking, flip over the veggies for even browning.
  4. When the veggies are evenly browned, take them out of the oven.
  5. Place the farrow in a large mixing bowl and add in the roasted veggies with the almonds or pumpkin seeds and cranberries.
  6. In a mason jar, shake together the vinegar, oil, maple syrup a bit more salt and pepper if you prefer, and the basil.
  7. Pour the dressing over the farro salad and toss to coat everything.

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