Farro and Roasted Veggies With Maple Vinaigrette
This wholesome salad features chewy farro and tender roasted vegetables, all tossed in a tangy maple vinaigrette and topped with crunchy chopped pecans. It’s a quick, flavorful meal perfect for weeknight meals or meal prep.
4 Serving(s)
Ingredients
- 2 cups Brussels sprouts, trimmed and halved, or 8 oz. frozen Schnucks Brussels sprouts
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 medium carrot, peeled and diced
- 3 tbsp. Schnucks canola oil, divided
- 3/4 cup farro, uncooked
- 1/2 medium yellow onion, diced
- 2 tbsp. Schnucks apple cider vinegar
- 1 tsp. Schnucks Dijon mustard
- 1 tsp. Culinaria pure maple syrup
- 1 tsp. minced garlic
- 2 tbsp. chopped pecans
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- In a medium bowl, add Brussels sprouts, sweet potato, carrot, 1 tablespoon oil and, if desired, season with salt and pepper. Toss to coat. Spread onto prepared sheet pan and roast until edges are golden brown, 20–25 minutes.
- Meanwhile, cook farro according to package directions.
- In a skillet over medium, heat 1 tablespoon oil. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook until wilted, about 2 minutes more.
- In a small bowl, whisk together remaining oil, cider vinegar, Dijon, maple syrup and garlic. Season with salt and pepper, if desired. Drizzle over vegetables and farro and serve garnished with pecans. Enjoy warm or cold.
Nutrition Facts
301 Calories Per ServingFat: 11gSaturated Fat: 1gCholesterol: 0mgSodium: 66mgCarbohydrates: 46gFiber: 9gSugars: 6gProtein: 9gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe