Prep time | 10 mins

Cook time | 20 mins

Total time | 30 min

INGREDIENTS

• 1 cup quick cooking farro

• 2 cups of water

• 1½ cups finely diced butternut squash

• 1½ cups finely diced red onion

• 1½ cups finely diced sweet potatoes

• 2 cups quartered brussels sprouts

• 1 tablespoon olive oil

• salt & pepper to season

• ¼ cup sliced almonds

• ¼ cup dry cranberries

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• ¼ teaspoon ground cinnamon

• ¼ teaspoon dry basil

• salt to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. To a medium saucepan, add dry farro and water. Bring to a boil, then reduce to simmer for 10 minutes. Drain any excess liquid. Fluff with a fork. Set aside.

3. In a large bowl add butternut squash, red onion, sweet potatoes and brussels sprouts. Toss with 1 tablespoon of olive oil, salt and pepper to season.

4. Spread vegetables out on a baking sheet.

5. Bake for 20 minutes.

6. Add cooked farro to a bowl with the roasted vegetables, sliced almonds and dry cranberries.

7. To a small bowl add apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil and salt. Whisk until combined.

8. Pour dressing over the farro salad and toss all the ingredients together.

9. Serve.