Cranberry Farro Beet Salad
Roasted beets and butternut squash with farro, cranberries and an orange-honey vinaigrette.

Ingredients

Cranberries

  • 5 oz cranberries
  • ½ cup apple cider vinegar
  • ½ cup sugar
  • Or 5 oz cranberry chunky relish

Vinaigrette

  • 1 oz orange marmalade
  • 1½ Tbsp apple cider vinegar
  • 4 Tbsp canola or olive oil
  • 2 tsp honey
  • Salt & pepper, to taste

Salad

  • 6 oz farro, cooked
  • 4 oz beets, peeled & cubed
  • 4 oz butternut squash, peeled & cubed
  • 2 Tbsp canola or olive oil
  • 1 Tbsp rosemary, fresh or dried
  • 2 tsp dill, fresh or dried

Optional add-ons: pepita seeds, feta cheese, mandarin oranges (drained)

Directions

  1. If using cranberry relish, skip this step. Combine the sugar and vinegar, bring to a simmer, add the cranberries and simmer 10 minutes. Let cool and drain.
  2. Toss the beets and butternut squash in the oil, rosemary and dill. Roast at 350°F for 20–30 minutes. Let cool.
  3. For the vinaigrette, place all the ingredients in a blender and mix.
  4. Toss the cranberries, farro and roasted vegetables in a bowl. Add the dressing about 10 minutes before serving.
Cranberry Farro Beet Salad