Fall Farro Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set oven to 425 degrees Fahrenheit.

Step 2

Peel and dice butternut squash into 1-inch cubes. Toss in olive oil, salt and pepper to taste, and roast for about 40 minutes, flipping halfway.

Step 3

Halve or quarter Brussels sprouts. Toss in olive oil, salt and pepper to taste, and roast until crispy on the outside and tender on the inside (about 20 minutes).

Step 4

Cook the farro according to package directions. When cooked, drain off any excess water and set aside.

Step 5

Make the dressing: combine the 1/4 cup olive oil, apple cider vinegar, red onion, Dijon mustard, salt, and pepper in a bowl. Whisk until combined.

Step 6

Dice the apple into 1-inch cubes (smaller if desired), leaving the peel on. Set aside.

Step 7

Once the farro, squash, and Brussels sprouts are cooked, transfer them (while still warm) into a large bowl.

Step 8

Add the dressing, apples, almonds, cranberries, and feta cheese and toss to combine.

Step 9

Season with salt and pepper to taste. Serve straight out of the oven or let chill in the fridge for at least two hours before serving.

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