A hearty salad that highlights the nutty flavor of farro and freekah. Roasted harvest vegetables, crisp apples and goat cheese complete your next fall meal.
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1 cup uncooked farro, cooked according to package directions using broth
1/2 cup uncooked freekah, cooked according to package directions using broth
3 tablespoons Land O Lakes® Butter, melted
2 medium (1 1/2 cups) beets, peeled, cut into 1/2-inch cubes
1 medium (1 cup) parsnip, peeled, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 small (3/4 cup) red onion, chopped
1 small (1 1/2 cups) sweet apple, cut into 1/2-inch cubes
1 cup arugula
Goat cheese, as desired
Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper. Set aside.
Toss beets and parsnips with 2 tablespoons melted butter, salt and pepper. Place onto prepared pan. Bake 20 minutes. Remove from oven. Toss onions with remaining melted butter. Add to pan. Continue baking 15-16 minutes or until vegetables are tender.
Combine roasted vegetables, farro, freekah, apples and arugula in medium bowl. Top with goat cheese, as desired. Serve warm or cold.
Top salad with grilled chicken for a hearty meal.
Farro is a type of ancient wheat grain that's typically used in soups, side dishes and salads. It has a delicious nutty flavor and a slightly crunchy bite after cooking.
Freekah is another new entry to the whole grain game. Freekah is the process of harvesting wheat (specifically durum wheat) while the grains are still green. It's roasted and rubbed to create small, deliciously toasty grains that are chewy and slightly firm once cooked–similar to bulgur.
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