Warm Fall Farro Salad with Cashew & Cracked Pepper Dressing (Edit recipe)

Creamy cracked pepper dressing is the perfect topping for this salad or any roasted vegetables. Make a double batch!

Difficulty:

Easy

This is our estimate based on online research.
Calories:	160
Fat:	5 g
Carbohydrates:	26 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Joi

View original recipe

Serves: 6

Ingredients

For the Salad

1.5 cups Farro, cooked
1 whole Delicata Squash, or acorn squash, sliced into rings
1.5 cups Brussels Sprouts, cut in half
1/4 cup raw Pistachios
1/4 cup Organic Dried Cranberries

For the Dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees.
Cook farro according to package directions. (Don’t forget to generously season the water with salt. It adds a lot of flavor!)
On a sheet tray, arrange the sliced squash and Brussels sprouts. Drizzle with olive oil and sprinkle with salt and pepper; toss to combine. Roast at 400 degrees for 20 minutes or until edges begin to crisp up. Remove from oven.
In the meantime, in a small bowl whisk together the water, JOI, vinegar, black pepper, and a pinch of salt to make the dressing.
In a bowl toss together the cooked farro, pistachios, dried cranberries and set aside until the veggies are done roasting.
When the squash and brussel sprouts are done, finely slice the brussel sprouts cross-wise to create “shavings” and dice the squash slices for easy eating.
Top the farro mixture with the veggies and drizzle the dressing on top. Enjoy!