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Prepare Creamy Horseradish Dijon Sauce

Finish the Salad

  • Farro, cooked 1 kg
  • Butternut squash, small diced, roasted 675 g
  • Brussels sprouts, halved, roasted 675 g
  • Parsnip, spears, roasted 675 g
  • Baby spinach 1 kg
  • Salt, as needed
  • Black pepper, to taste
  • Lemon juice, to taste
  • Herbs de Provence, to taste
  • Cauliflower steak, grilled 900 g
  • Almonds, toasted, chopped, as needed 180 g
  • Creamy Horseradish Dijon Sauce, prepared
  1. Prepare Creamy Horseradish Dijon Sauce

    • Combine ingredients and mix.

     

  2. Finish the Salad

    • In a sauté pan warm the farro, Brussels sprouts, butternut squash, parsnips and spinach until warmed through and spinach is beginning to wilt. Add salt, pepper, Herbs de Provence, and lemon juice to taste.
    • Plate the farro mixture, top with cauliflower, drizzle the Creamy Horseradish Caesar Dressing and garnish with almonds.