Farro and Roasted Vegetable Bowl
A hearty salad that would serve as a meal combines farro, roasted Brussels sprouts and parsnip with a grilled cauliflower steak and toasted almonds.
Ingredients per serving
Prepare Creamy Horseradish Dijon Sauce
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Creamy Horseradish, prepared 0.25 cup
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Maille® Dijon Originale Mustard 0.75 cup
Finish the Salad
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Farro, cooked 5.0 cups
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Brussels sprouts, halved, roasted 1.5 lbs
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Butternut squash, small diced, roasted 1.5 lbs
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Parsnip, spears, roasted 1.5 lbs
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Spinach, baby 5.0 cups
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Salt, to taste
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Lemon Juice, To Taste
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Black pepper, to taste
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Herbs de Provence, to taste
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Cauliflower steaks, grilled 2.0 lbs
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Almonds, toasted 1.5 cups
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Creamy Horseradish Dijon Sauce, prepared
Preparation
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Prepare Creamy Horseradish Dijon Sauce
- Combine ingredients and mix.
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Finish the Salad
- In a sauté pan warm the farro, Brussels sprouts, butternut squash, parsnips and spinach until warmed through and spinach is beginning to wilt. Add salt, pepper, Herbs de Provence, and lemon juice to taste.
- Plate the farro mixture, top with cauliflower, drizzle the Creamy Horseradish Caesar Dressing and garnish with almonds.
