Nutty farro, roasted root veggies, apples, and goat cheese tossed in a mustard-maple vinaigrette for a fall-inspired meal.
# Ingredients:
→ Farro Base
01 - 1 cup pearled farro, rinsed
02 - 2 1/2 cups water or vegetable broth
03 - Pinch of salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 2 medium carrots, peeled and sliced
06 - 1 small beet, peeled and cubed
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh thyme leaves
09 - Salt and black pepper, to taste
→ Salad Assembly
10 - 1 medium crisp apple, thinly sliced
11 - 1/4 cup toasted pepitas
12 - 1/4 cup crumbled goat cheese
13 - 2 cups baby spinach or mixed greens
→ Mustard-Maple Vinaigrette
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon apple cider vinegar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon pure maple syrup
18 - Salt and black pepper, to taste
# Directions:
01 - In a medium saucepan, combine pearled farro, water or vegetable broth, and salt. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 20 to 25 minutes until farro is tender. Drain any excess liquid and fluff grains with a fork.
02 - Preheat oven to 400°F. Arrange cubed sweet potato, sliced carrots, and cubed beet on a baking sheet. Toss with olive oil, fresh thyme, salt, and black pepper. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Allow to cool slightly before assembling.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until fully emulsified.
04 - In a large mixing bowl, combine cooked farro, roasted vegetables, thinly sliced apple, and baby spinach or mixed greens. Drizzle with mustard-maple vinaigrette and gently toss until evenly coated.
05 - Divide salad among four plates or bowls. Garnish each with toasted pepitas and crumbled goat cheese. Serve immediately.
