TasteToronto | Winter Root Vegetable and Grain Salad

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Winter Root Vegetable and Grain Salad

Easy

Winter Root Vegetable and Grain Salad

Vicky Tran

Vicky Tran

Group Created with Sketch.
Winter Root Vegetable and Grain Salad

Method

Winter Root Vegetable and Grain Salad 4 Steps

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    To assemble the salad: In a large mixing bowl, combine the cooked and dressed farro and quinoa, roasted root vegetables, sliced kalesliced grapesshaved Grana Padano cheese and theremainder of the dressing and mix to combine. Adjust seasoning with salt and pepper.

Tags:

Cooking At Home

Toronto Recipes

Best Salad Recipes

Winter Root Vegetable and Grain Salad

Easy

Winter Root Vegetable and Grain Salad

Vicky Tran

Vicky Tran

Group Created with Sketch.
Winter Root Vegetable and Grain Salad

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

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Main Dishes

Ingredients

Winter Root Vegetable and Grain Salad

  • 2 cups thinly sliced green kale, leaves only

  • 1 cup butternut squash, 1/2"-inch diced

  • 1 cup celery root, 1/2"-inch diced

  • 1 cup yam, 1/2"-inch diced

  • 1/2 cup shaved Grana Padano cheese

  • 1/2 cup dried farro

  • 1/4 cup dried quinoa

  • 1/4 cup green or red seedless grapes, sliced into 1/4 cm thick rounds

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

Dressing

  • 1 shallot, finely chopped

  • 1 lemon, zested and juiced

  • 1/4 cup olive oil

  • 2 tablespoons white wine vinegar

  • 1 teaspoon honey

  • 1 teaspoon chopped parsley

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

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Method

Winter Root Vegetable and Grain Salad 4 Steps

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    To assemble the salad: In a large mixing bowl, combine the cooked and dressed farro and quinoa, roasted root vegetables, sliced kalesliced grapesshaved Grana Padano cheese and theremainder of the dressing and mix to combine. Adjust seasoning with salt and pepper.

Tags:

Cooking At Home

Toronto Recipes

Best Salad Recipes

Winter Root Vegetable and Grain Salad