10 ingredients | 35 minutes | 4 servings
Ingredients:
- 1/2 cup Farro (uncooked, rinsed)
- 2 Honeynut Squash (small, seeds removed, chopped)
- 1/2 head Cauliflower (small, cut into small florets)
- 1/4 cup Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 Lemon (medium, juiced)
- 1 Garlic (clove, minced)
- 3 tbsps Parsley (chopped)
- 1 tbsp Fresh Dill (chopped)
- 1 Apple (medium, chopped)
Directions:
- Cook the farro according to the package directions and set aside.
- While the farro is cooking, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Add the squash and cauliflower to the baking sheet. Drizzle half of the oil all over and season with salt and pepper. Toss to coat the veggies, then spread them out into an even layer. Roast for 20 to 25 minutes, turning halfway through, or until they are golden brown and fork tender.
- Add the remaining oil, lemon juice, garlic, parsley, dill, salt, and pepper to a jar. Close the lid and shake until emulsified. Set aside.
- Add the cooked farro, roasted veggies, and apple to a large bowl. Shake the jar of dressing again before pouring it over the salad. Toss to combine. Divide evenly between bowls and enjoy!
Weekly self-check on your physical, mental, and emotional health
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1. Where did you get off track this Summer?
2. What do you need to wrap up, complete, and finish this seasons?
3. What do you need to start now to finish this year on a high and prepare for future growth?
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