Squash Beet and Farro Salad

The Squash Beet and Farro Salad features Squash, beets and chopped pistachios. Best served with a drizzle of tahini dressing and sprinkle of sumac.

Ingredients Directions

2 tbsp olive oil

1 buttercup squash, cut into wedges

1 red onion, quartered

3 beets, cleaned

1 cup farro, uncooked

2 tbsp tahini

1 tbsp warm water

1 tbsp lemon juice

2 tsp maple syrup

1/4 cup pistachios, chopped

1/4 cup micro greens

1 tbsp sumac

1. Preheat oven to 475°F.

2. Toss the squash and onion with the oil. Spread onto a large baking sheet.

3. Wrap the beets in foil and add to baking sheet. Roast everything until tender soft, about 30 to 40 minutes.

4. Cook the farro according to package instructions.

5. Whisk together the tahini, water, lemon juice and maple syrup. Season to taste with salt and pepper.

6. To serve, combine squash, farro, mint and pistachios over micro greens.

7. Drizzle with tahini dressing and sprinkle with sumac.