Roasted Beet-and-Squash Salad

Eat your Thanksgiving squash in this hearty salad.

👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●baking sheet
●whisk

📝 Preparation Steps

Preheat oven to 425°F.

Cook farro according to package directions.

Meanwhile, toss together beets, squash and 1/4 cup oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until tender, 30 to ⏱️ 40 minutes.

Whisk together vinegar, mustard, thyme, honey, and 1/4 cup oil. Season with salt and pepper. Add farro, roasted vegetables, and kale and stir to combine.

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