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Farro and Roasted Vegetable Bowl

Farro and Roasted Vegetable Bowl – - Recipe

A hearty salad that would serve as a meal combines farro, roasted Brussels sprouts and parsnip with a grilled cauliflower steak and toasted almonds.

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Ingredients per serving

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Prepare Creamy Horseradish Dijon Sauce

Finish the Salad

  • Farro, cooked 1.0 kg
  • Butternut squash, small diced, roasted 675.0 g
  • Brussels sprouts, halved, roasted 675.0 g
  • Parsnip, spears, roasted 675.0 g
  • Baby spinach 1.0 kg
  • Salt, as needed
  • Black pepper, to taste
  • Lemon juice, to taste
  • Herbs de Provence, to taste
  • Cauliflower steak, grilled 900.0 g
  • Almonds, toasted, chopped, as needed 180.0 g
  • Creamy Horseradish Dijon Sauce, prepared

Preparation

  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.
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