Warm Roasted Root Vegetable and Farro Salad

Ingredients (4 Servings)

  • 1 Cup Farro

  • 1 Small Butternut squash, peeled and cubed

  • 2 Carrots Diced

  • 1/2-1 Rutabaga Peeled and diced

  • 2 Tablespoons olive oil

  • 2 Tablespoon chopped fresh parsley

  • Salt and pepper to taste

  • Yogurt Tahini Dressing:

  • 1 Clove garlic, peeled

  • 3 Tablespoons sesame paste

  • 1/4 Cup Greek yogurt

  • 2 Tablespoons lemon juice

  • 1/4 Cup water

  • Salt and pepper to taste

Instructions

Pre-heat the oven to 400 degrees.

Toss the cubed butternut squash carrots and Rutabaga in a bowl with the olive oil and spread out in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper and roast in the oven for 45 minutes, tossing about halfway through.

Add the farro to a large pot of boiling salted water, reduce the heat to medium low and cook for 20 minutes. Drain and return to the pot. When the vegetables are roasted, add to the farro, stir in the parsley and season with additional salt, if needed.

Make the dressing by adding the garlic, sesame paste, yogurt, lemon juice and water to a small food processor and pureeing until smooth. Season with salt and pepper. Serve the farro salad warm with the dressing.

Recipe adapted from hungrycouplenyc