Mustardy Farro Salad with Roasted Root Vegetables and Goat Cheese
Perfect caramelized roasted root vegetables tossed with farro, goat cheese, and a mustard vinaigrette.
Yield: 4 servings
For the salad
  • 6 carrots, peeled and cut into 3-inch sticks
  • 1 small butternut squash, peeled, seeded, and cut into ½-inch dice
  • 1 head of cauliflower, broken into small florets
  • 4 tbsp olive oil, divided
  • salt and black pepper, to taste
  • 1 cup farro
  • 2 tsp white balsamic vinegar
  • 4 oz goat cheese, crumbled
For the dressing
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 5 tsp apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • pinch of red pepper flakes
  1. Heat oven to 375F.
  2. In a large bowl, toss together the carrots, squash, and cauliflower with 3 tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet (or two). Season to taste with salt and black pepper. Place in the oven and roast for 40 minutes.
  3. Meanwhile, prepare the farro. Place it in a saucepan and cover with cold, lightly salted water. Bring to a boil then reduce the heat to low and cook for 20-25 minutes or until tender. Drain and immediately toss with the remaining tbsp of olive oil and white balsamic vinegar.
  4. For the dressing, whisk together the mustard, honey, and vinegar in a small bowl. Season to taste with salt and black pepper. Then slowly stream in the olive oil, whisking until combined. Stir in the garlic cloves and red pepper flakes. Season again to taste with salt and black pepper.
  5. In a large serving bowl, gently toss together the vegetables, farro, and dressing. Serve topped with the goat cheese crumbles.
Recipe by Joanne Eats Well With Others at