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Farro and Roasted Vegetable Bowl

Ingredients per serving
Prepare Creamy Horseradish Dijon Sauce
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Creamy Horseradish, prepared 50.0 ml
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Maille Dijon Originale Mustard 4 x 4.1 kg 200.0 ml
Finish the Salad
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Farro, cooked 1.0 kg
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Butternut squash, small diced, roasted 675.0 g
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Brussels sprouts, halved, roasted 675.0 g
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Parsnip, spears, roasted 675.0 g
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Baby spinach 1.0 kg
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Salt, as needed
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Black pepper, to taste
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Lemon juice, to taste
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Herbs de Provence, to taste
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Cauliflower steak, grilled 900.0 g
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Almonds, toasted, chopped, as needed 180.0 g
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Creamy Horseradish Dijon Sauce, prepared