With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.
Recipe information
Total Time
60 minutes
Yield
4 Servings
Ingredients
1 cup semi-pearled farro
Kosher salt and freshly ground black pepper
1 medium acorn squash (about 2 lb.), sliced lengthwise into 1” wedges, wedges halved crosswise
6 tablespoons olive oil, divided
1 tablespoon tahini (sesame seed paste)
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
4 small radishes, trimmed, very thinly sliced
4 cups baby kale or arugula
4 ounces feta, thinly sliced
Preparation
Step 1
Preheat oven to 425°. Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes; drain and set aside.
Step 2
Meanwhile, toss squash and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until soft and browned, 20–25 minutes. Let cool slightly.
Step 3
Whisk tahini, lemon zest, lemon juice, and remaining 4 Tbsp. oil in a large bowl; season with salt and pepper. Add farro, squash, radishes, and kale and toss to combine; season with salt and pepper. Top salad with feta just before serving.
Nutrition Per Serving
Calories (kcal) 600 Fat (g) 30 Saturated Fat (g) 6 Cholesterol (mg) 15 Carbohydrates (g) 88 Dietary Fiber (g) 13 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 440
