This vegetable-loaded grain salad is a nourishing way to enjoy autumn ingredients and hearty flavors. Winter squash (your favorite variety, like Delicata, acorn, or blue Kuri) gets nice and roasted with earthy beets and sweet, caramelized carrots, and fresh sprigs of thyme. Roasted veggies are combined with nutty cooked Farro, a simple savory and sweet dressing made with tahini and pure maple syrup, and plenty of fresh herbs and greens. The whole combination is roasted, caramelized veggie goodness perfect for enjoying all fall and winter long.

Roasted vegetables > raw vegetables, in my opinion. Especially in the fall and wintertime, roasted vegetables are grounding, so nourishing, and a cozy way to reap nutrients and fiber. Some of my favorite roasted vegetables (like the ones found in this salad grain bowl) bring out the natural sweet flavors of the vegetables and create a delectable texture and flavor. Let’s talk about the roasted veggies in this salad:

Beets – along with providing a pop of color and a plethora of vitamins and minerals, beets are an inexpensive vegetable that last ages in your refrigerator (when separated from their leafy greens!). Beets contain an impressive amount of vitamins and minerals including folate (20% daily value in a 3.5 ounce serving), manganese, copper, potassium, magnesium, iron, and certain B vitamins. Beets have notable health promoting effects including lowering blood pressure, fighting inflammation, and supporting digestive health, thanks to their high fiber content.

Carrots – another vibrant and inexpensive winter vegetable, carrots are loaded with vitamin A and beta carotene, fiber, and other vitamins and minerals. I love using the rainbow carrot variety in this salad, but feel free to use classic orange carrots too!

Winter squash – roasted winter squash is jam packed with nutrients (notably fiber, magnesium, potassium, and vitamins C and A), antioxidants, carotenoids, and blood sugar-regulating polysaccharides. Historically, winter squash has been used in some cultures as a medicinal plant to treat diabetes, high blood pressure, cancer, high cholesterol, and inflammation. In this recipe I’ve used blue Kuri squash, but other tender squash would also work well like Delicata, acorn, or butternut squash. If using butternut, just make sure to peel off the skin before roasting!

Warming roasted vegetables + nutty Farro + fresh herbs + creamy tahini and maple dressing = a delectable vegetable grain bowl to enjoy all winter long.

Roasted Roots and Farro Salad

Serves 4-6 as a side

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients:

1 (1-2 pound) winter squash, such as delicata, acorn, or Blue Kuri squash, seeds removed and sliced into 2-inch pieces
4 rainbow carrots, sliced
2 beets, sliced
1 tbsp. avocado oil
2-3 sprigs fresh thyme
½ tsp. sea salt
½ tsp. black pepper
1 cup cooked Farro (cooked according to package directions)
1 cup mixed baby greens
¼ cup fresh parsley, roughly chopped
6-8 leaves fresh sage, roughly torn
½ cup cashews, toasted

Maple tahini dressing:
¼ cup tahini
2 Tbsp. olive oil
2 Tbsp. pure maple syrup
1 garlic clove, minced
3 tsp. apple cider vinegar
½ tsp. sea salt
½ tsp. black pepper
1-2 Tbsp. water, to thin

Directions:

1. Preheat oven to 450 degrees Fahrenheit and line a large baking tray with parchment paper. Set aside.

2. Prepare Farro according to package directions. Set aside.

3. Whisk together maple tahini dressing: add all ingredients (except for water) to a bowl. Whisk to combine. If the mixture is too thick, add in a tablespoon or two of water to thin. Set aside.

4. Add sliced squash, carrots, and beet to lined baking tray. Drizzle with avocado oil and sprinkle with sea salt and black pepper. Add fresh thyme on top. Roast vegetables 30-25 minutes, or until squash is completely tender and vegetables are starting to caramelize. Remove from oven.

5. Prepare salad: add all salad ingredients to a large serving bowl or platter in layers. I like to start with a layer of Farro, add roasted vegetables, and a handful of greens. Repeat! Garnish salad with fresh herbs and toasted cashews. Drizzle with maple tahini dressing and serve immediately!