Earthy flavors and sweet roasted veggies come together in this healthy farro salad with butternut squash, red onion, and brie.
Active ingredients: 1/2 tsp newly ground black pepper,10 oz brie, cut into 1/2- inch dice,1 medium butternut squash, peeled, seeded, and cut into 1/2- inch dice,6 medium carrots, peeled and cut into 1/2- inch dice,2 cups farro,1 tbsp minced fresh sage,1 1/4 tsp kosher salt,2 tablespoon olive oil, 3/4 cup chopped parsley,1 medium red onion, diced,4 cups water
Instructions: Heat oven to 450 F., In a big pot, bring the water and farro to a boil. Add in a pinch of salt and minimize the heat to a simmer. Cook, covered, for 25 minutes, or until farro hurts. Drain any excess water and put farro in a big bowl., Meanwhile, in a large bowl, toss together the olive oil, butternut squash, red onion, and carrots. Season to taste with salt and black pepper. Expand on a parchment-lined baking sheet and roast for 30-40 minutes, or up until tender., When the veggies are prepared, toss them with the farro, parsley, sage, and brie. Season to taste with salt and black pepper.