Roasted squash, farro or quinoa, cranberries, pecans, and apple-cider dressing.
Ingredients (serves 4)
- 2 cups cooked farro or quinoa
- 3 cups cubed squash
- 1/4 cup dried cranberries
- 1/4 cup pecans
- 3 tbsp olive oil + 1 tbsp apple cider vinegar + 1 tsp maple
- Greens, salt, pepper
Instructions
- Roast squash at 425°F until caramelized, 25 minutes.
- Whisk dressing.
- Toss grains, greens, squash, cranberries, and pecans.
- Dress and serve warm or room temp.
Tip
Toast pecans for 5 minutes to wake up the flavor.