Ancient Grains & Roasted Vegetable Salad

Ancient Grains & Roasted Vegetable Salad
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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.  
15 min
Prep Time
50 min
Total Time
6 servings

Ingredients

1 cup
uncooked farro, cook according to package directions using broth
1/2 cup
uncooked frekkah, cook according to package directions using broth
3 tablespoons
Land O Lakes® Butter, melted
2 medium (1 1/2 cups)
beets, peeled, cubed 1/2-inch pieces
1 medium (1 cup)
parsnip, peeled, cubed 1/2-inch pieces
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

Directions

  1. Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper.  Set aside.
  2. Toss beets and parsnips with 2 tablespoons melted butter, salt, and pepper. Place onto prepared pan. Bake 20 minutes. Remove from oven. Toss red onions with remaining melted butter. Add to pan. Continue baking 15-16 minutes or until vegetables are tender. 
  3. Combine roasted vegetables, farro, frekkah, apples, and arugula in medium bowl. Top with goat cheese, as desired. Serve warm or cold. 

Recipe Tips

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. 

Nutrition Facts (1 serving)

Calories
210
Cholesterol
15mg
Carbohydrates
34g
Protein
5g
Fat
6g
Sodium
280mg
Dietary Fiber
7g

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