Easy fall-inspired oven-roasted butternut squash and beet, accompanied with farro, pumpkin seeds, and cranberries. Best served with a homemade vinaigrette dressing. Enjoy it cool or warm.
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🍽 Ingredients (4 servings)
16 ounces (2 cups) diced butternut squash
1 tablespoon extra virgin olive oil
Pinch of salt and pepper
1 pound beets (any type you like), scrubbed and wrapped in foil
2 cups cooked farro
1/3 cup pumpkin seeds, toasted
1/3 cup dried unsweetened cranberries
Dressing:
½ cup extra virgin olive oil
½ cup apple cider vinegar
1 teaspoon maple syrup
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
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Thanks for watching!
Abbie
#chefabbiegellman #healthysalad #easysalad
