Fall Farro Salad

Ingredients

5 servings

Roasted Beets

1 poundgolden beets

2 tablespoonsolive oil

1 tablespoonnutritional yeast

¼ teaspoonsea salt

3black pepper

cracks

Farro

1 ½ cupsfarro

3 tablespoonsolive oil

1 tablespoonrice vinegar

1 teaspoondried oregano

or thyme

½ teaspoonsea salt

¼ teaspoonblack pepper

freshly cracked

2 cupswater

Vegetables

1 ½ cupscucumber

chopped

1 ½ cupcarrots

chopped

¾ cuppickled radishes

2 cupsarugula

Sunflower Seeds

1 cupraw sunflower seeds

1 teaspoonolive oil

sea salt

Chickpeas

1 canchickpeas

drained and rinsed

1 teaspoonolive oil

1 teaspoonnutritional yeast

¼ teaspoonblack pepper

¼ teaspoongarlic powder

¼ teaspoonred pepper flakes

¼ teaspoonsea salt

Simple Vinaigrette

1 cupolive oil

¼ cupred wine vinegar

¼ cupshallot

minced

1clove garlic

minced

2 tablespoonsdijon mustard

1 tablespoonnutritional yeast

1 ½ teaspoonssea salt

½ teaspoonblack pepper

freshly cracked

1 teaspoonswater

Instructions