#HealthyEatsHolidays – How to Make a Warm Farro & Roasted Veggie Salad with Lindsay Domino, MS, RDN



Check out the full recipe below!

Dish: Warm Farro & Roasted Vegetable Salad

Ingredients:

Salad
• 1 head of cauliflower
• 2 cups Farro (or Quinoa)
• 16 oz. of Baby Bella mushrooms; quartered
• Asparagus, sliced diagonally
• Fresh Thyme
• 1/2 cup Goat cheese (or Feta)
• Toasted pine nuts (optional)

Dressing
• 4 Tbsp. Balsamic Vinegar
• 3 tsp. Honey Dijon Mustard
• 2 Tbsp. EVOO
• 1 garlic clove; minced
• 1 tbsp. fresh thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper

Recipe instructions:

• Chop cauliflower and mushrooms and toss in EVOO, balsamic, salt, and pepper.
• Roast at 400 degrees for 20-30 minutes.
• Prepare farro as directed on the package using water or vegetable broth for added flavor.
• Use fork and 1 tbsp. EVOO to fluff the farro.
• Combine ingredients with dressing.
• Garnish with goat cheese, pine nuts and fresh thyme!

Dish: Super Simple Balsamic Brussels Sprouts with Pomegranate Seeds

Ingredients:

• 1 1/2 pounds Brussels sprouts
• 3 tbsp olive oil
• 1/2 to 2/3 cup pomegranate arils

Recipe Instructions:

• Cut brussels in half. Toss with olive oil, balsamic vinegar, black pepper, and a pinch of salt.
• Roast at 375 for 20-25 minutes, tossing in between.
• Garnish with pomegranate seeds.

ENJOY!

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