Vegetarian Classic Harvest Grain Salad

Total time1 hr

Prep time20 min

Cook time40 min

4.6

(19)

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Ingredients

4 servings

For the grains

1 cup farro
½ cup wild rice
3 cups water
½ tsp salt

For the roasted squash

2 cups butternut squash, cut into ¾-inch cubes
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For the vinaigrette

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

½ cup dried cranberries
½ cup pecans, roughly chopped
3 oz goat cheese, crumbled
2 cups baby arugula

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large rimmed baking sheet, spreading them in a single layer.
2
Roast the squash for 22–26 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Set aside.

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