Description
This vibrant salad features roasted Brussels sprouts and butternut squash, combined with quinoa, farro, and a creamy tahini dressing.
Ingredients
Scale
- ½ pound Brussels sprouts, (halved)
- 2 cups diced Butternut squash
- 2 tablespoons extra virgin olive oil
- Kosher salt, (as needed)
- Freshly ground black pepper, (as needed)
- ¼ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoons Dijon mustard
- 2 cloves garlic, (smashed)
- ⅓ cup olive oil
- 1¼ cup chicken stock
- ¼ cup quinoa
- ¼ cup farro
- 3 cups wild arugula
- 1 medium green apple, (cored and diced)
- ⅓ cup toasted hazelnuts, (chopped)
Instructions
- Heat oven to 400ºF (200ºC).
- Toss the Brussels sprouts and the butternut squash in the olive oil and season with salt and pepper. Arrange on a baking sheet in an even single layer.
- Roast until the squash is tender and the Brussels sprouts have slightly caramelized on the underside, about 20 minutes.
- Add the tahini, maple syrup, vinegar, lemon juice, Dijon mustard, and garlic to the bowl of a food processor fitted with the blade attachment.
- Pulse until the ingredients are combined then slowly add the olive oil with the food processor running. Season to taste with salt and pepper and set aside until ready to use. If making in advance then store, refrigerated, in an airtight container.
- In a medium saucepan over medium heat bring the chicken stock to a boil.
- Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
- Add the arugula, grains, roasted vegetables, apple, and hazelnuts to a large salad or mixing bowl. Drizzle with ¼ of the dressing, tossing to combine and adding more dressing if needed. Serve.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute any seasonal vegetables or nuts to fit your taste!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg