Packed with veggies and tasty grains, this salad is a perfect complement to light, creamy ricotta. Add a sweet and savoury dressing and honeyed pepitas, and you're set to go with this simple and delicious roast veggie dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
White Wine Vinegar(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut beets into 1/4-inch pieces. Add squash, beets and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven, tossing halfway through, until tender and golden brown, 20-22 min.
While veggies roast, add farro, broth concentrate 1/8 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Drain farro and set aside.
While farro cooks, roughly chop parsley. Thinly slice chives. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Set aside.
Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Add half the honey and 1/4 tsp salt to the pan with the pepitas. Remove pan from heat and stir to coat, using a spatula. Carefully transfer honey pepitas to a parchment-lined baking sheet. Set aside.
Stir together ricotta, parsley, chives, remaining honey, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a small bowl.
Add farro and spinach to the large bowl with dressing. Toss to coat until spinach wilts slightly, 1 min. Divide farro mixture between plates. Top with roasted veggies. Dollop herbed ricotta over top. Sprinkle with honey pepitas.