Fall Farro Salad With Roasted Brussels Sprouts, Pumpkin, Cranberries & Walnuts Tarifi

Malzemeler

• 1 Pound Brussels Sprouts, 1 Pound Pumpkin, 4 Tablespoons Olive Oil, Divided, 4 Cups Cooked Farro (See Note Above), 4 Green Onions, Chopped, 1/3 Cup Fresh Parsley Leaves, Coarsely Chopped, 1/3 Cup Dried Cranberries, 1/3 Cup Toasted Walnuts, Chopped (See Note Above). Dressing: 4 Tablespoons Wine Vinegar, 1/3 Cup Extra Virgin Olive Oil, Salt & Pepper

Hazırlanışı

1. Preheat oven to 400 degrees F. and line two baking sheets with aluminum foil. Peel and cut the pumpkin into 1-inch dice, toss with 2 tablespoons of olive oil and spread out on one of the prepared baking sheets. Trim the bottom of the Brussels sprouts, remove any damaged outer leaves, and cut into quarters. Toss the sprouts with the other 2 tablespoons of oil, and spread them out across the other prepared pan. Roast the sprouts and pumpkin until it is fork tender, about 25 minutes. Cool to room temperature. In a large bowl, toss together the sprouts, pumpkin, cooked farro, onions, parsley, cranberries and walnuts. In a small bowl, whisk together the dressing ingredients, then pour over the salad. Gently toss to mix. Serve immediately.

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