1avocado, semi-firm, cubed and tossed with a splash of lemon
Instructions
Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
Heat oven to 400F. On a foil lined baking sheet, toss the cubed butternut squash with olive oil and 1 tsp kosher salt and 1/2 tsp black pepper. Place on middle rack in oven. Place foil wrapped beets on lower rack in oven. Roast for 25-30 minutes or until squash is fork tender. Remove squash to cool, and leave beets to roast for another 25-30 minutes or until fork tender. Carefully remove foil and let cool before dicing. Roasting of veggies can be done ahead of time.
While veggies are roasting, cook presoaked Farro in 3 cups salted low-boiling water, 10-15 min or until just tender. Transfer to colander, rinse well with cold water, and drain well.
In a serving bowl, toss farro with prepared dressing. Gently fold in roasted butternut squash, kale, and avocado; add salt and pepper to taste. Sprinkle beets and nuts on top. Serve immediately.
Notes
Variations: Shaved brussels sprouts or spinach can be used in lieu of kale. Roasted pepitas (pumpkin seeds) or pecans can be used instead of walnuts. Beets are sprinkled on at the end, to prevent color-bleeding into the dish.If you enjoyed this recipe, come back and give it a rating :)