To Prepare the Salad

  • Farro, cooked 120 ml
  • Creamy Horseradish and Caesar Dressing 60 ml
  • Brussels sprouts, halved, roasted 60 ml
  • Butternut squash, small diced, roasted 60 ml
  • Parsnip, spears, roasted 60 ml
  • Spinach 125 ml
  • Salt, as needed
  • Black pepper, to taste
  • Lemon juice, to taste
  • Herbs de Provence, to taste
  • Cauliflower steak, grilled 85 g
  • Almonds, toasted, chopped, as needed

Prepare Creamy Horseradish and Caesar Dressing

  1. To Prepare 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 and drizzle the Creamy Horseradish and Caesar Dressing, top with cauliflower and garnish with almonds.
  2. Prepare Creamy Horseradish and Caesar Dressing

    Combine ingredients and mix.
  3. Nutritionals

    Per Serving: Calories 570, Fat 27g, Sat Fat 4g, Trans Fat 0g, Cholesterol 20mg, Sodium 590mg, Carbohydrate 71g, Fiber 15g, Sugars 8g, Protein 17g


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