Mega Nutritious Winter Salad
This salad is a great addition to your holiday dinners!
Ingredients
- 1 cup farro (you can use sorghum or barley, as well) rinsed
- 1 1/2 lb butternut squash peeled, seeded
- 6 tbsp extra-virgin olive oil divided
- 1 tbsp ground black pepper divided
- 1 tsp sea salt
- ½ tsp turmeric
- 4 cups brussels sprouts trimmed and sliced in half
- 2 cloves garlic finely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp fresh orange juice
- 1 head radicchio or mixed greens trimmed and roughly chopped
- 6 tbsp chopped unsalted walnuts toasted
- 1 tbsp orange zest
Instructions
Whole Grain - Sorghum, Farro, or Barley.
- Bring a medium pot of salted water to a boil. Add farro (or sorghum or barley). When water returns to a boil, reduce heat to medium and simmer, uncovered, until tender, approximately 40 minutes, drain. Let cool.
- In the oven, on a baking sheet toast the walnuts. Let cool.
- Roughly chop the radicchio or mixed greens (if you are using).
Roasted Vegetables
- Preheat the oven to 350 degrees.
- Peel and seed the squash. Cut the brussels sprouts in half or cut in thin slices.
- Line a large rimmed baking sheet with parchment paper. Add squash and brussels sprouts with 1 tbsp olive oil, salt and pepper. Roast the vegetables until they are tender.
- During the last ten minutes of cooking the vegetables, add the garlic. Remove the vegetables from the oven and let them cool.
Orange Balsamic Vinaigrette
- In a medium bowl, whisk remaining olive oil, balsamic vinegar, orange juice, pepper and salt, until combined.
Putting the Salad Together
- In a bowl add chopped radicchio, cooked farro, squash, brussels sprouts, turmeric.
- Add the vinaigrette and toss well.
- Top the salad with the toasted walnuts and the orange zest! Serve!
Notes
Note:
If you want to serve this salad as a main for lunch or a light dinner, simply add a cup of chopped roasted chicken.
Tried this recipe?Let us know how it was!