Winter Root Vegetable and Grain Salad 4 Steps
Make the dressing: In a small mixing bowl, combine the dressing ingredients (chopped shallots, lemon juice and zest, olive oil, white wine vinegar, salt, honey, chopped parsley, Dijon mustard, kosher salt and fresh cracked black pepper) whisk well until even and set aside.
Preheat oven to 375°F. In a medium mixing bowl combine the diced butternut squash, celery root, yams, olive oil, kosher salt and fresh cracked black pepper and toss until the vegetables are evenly coated. Transfer to a parchment paper lined baking sheet and roast for 25-30 minutes in the preheated oven until the vegetables are cooked but still firm and have taken on some browning color. Allow to cool.
Cook both the dried quinoa and the farro according to package instructions. Make sure to keep a little bite or “al dente” and not overcook the grains. Once cooked, drain off and immediately toss with 1/3 of the dressing then spread onto a baking sheet to cool.
To assemble the salad: In a large mixing bowl, combine the cooked and dressed farro and quinoa, roasted root vegetables, sliced kale, sliced grapes, shaved Grana Padano cheese and theremainder of the dressing and mix to combine. Adjust seasoning with salt and pepper.