A warm salad? This delicious dish will refresh your dinner table this winter. A blend of classic flavors and a new, warm twist on a staple side salad can be enjoyed all winter long!

INGREDIENTS

FOR THE ROASTED VEGETABLES: 
1 1/2 tablespoons olive oil
3 cups cubed butternut squash
2-3 carrots, peeled and sliced
1/2 red onion, cut into 1/2 in wedges
1 teaspoon dried rosemary
2 cloves garlic, minced (OR 1 teaspoon garlic powder)
1 dash Sea salt and ground black pepper

FOR THE FARRO: 
1 cup farro
1 cup vegetable broth
1 cup water

FOR THE SALAD: 
1/2 bag (5 oz) baby spinach
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/3 cup crumbled goat cheese
1/3 cup chopped pistachios
1/4 cup dried cranberries
Sea salt and ground black pepper, to taste


INSTRUCTIONS

FOR THE ROASTED VEGETABLES:
Preheat your oven to 375 degrees Fahrenheit. 
In a large mixing bowl, toss squash, carrots, and red onion in olive oil, rosemary, and garlic and spread in a single layer on a baking sheet. Sprinkle with salt and pepper and bake until tender and lightly browned, about 45-55 minutes. Once roasted, transfer to a large mixing bowl. 

FOR THE FARRO:
Meanwhile, bring broth and water to a boil in a small saucepan. Add the farro, reduce to a simmer and cook until tender, about 15-20 minutes. Drain any extra liquid and transfer to a large non-stick skillet and set aside.

FOR THE SALAD:
Add cooked farro and roasted vegetables to a large mixing bowl. While still hot, stir in the baby spinach so that it wilts slightly.
Stir in the lemon juice, lemon zest, vinegar, olive oil, goat cheese, pistachios, and cranberries. Season with additional salt and pepper, to taste. Serve warm or chilled.

This recipe was originally published on Dietitian Debbie.