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Roasted Butternut Squash Fig Pomegranate Whole Grain Salad

Roasted Butternut Squash Fig Pomegranate Whole Grain Salad

Roasted Butternut Squash Fig Pomegranate Whole Grain Salad is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 18 Servings
Tags: Vegan
Health Score: 82 %

Ingredients:

2 cups

apple cider
2 tablespoons

balsamic vinegar
4 cups

barley
4 cups

butternut squash
2 cups

carrots
18

clementine juice
2 cups

cooked farro
2 cups

cooked quinoa
1/4 cup

dried cranberries
1 cup

dried figs
3 tablespoons

extra virgin olive oil
1 tablespoon

fresh sage leaves
1 teaspoon

fresh thyme leaves
3 tablespoons

olive oil
3/4 cup

parsley
1 - 1/2 cups

pomegranate seeds
18 servings

ground pepper
2 cups

sorghum

Instructions:

  1. Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, 2 tablespoons olive oil, sage, thyme, salt and pepper.

  2. Spread in a single layer on a baking sheet.

  3. Place carrots, remaining tablespoon olive oil, salt and pepper in the bowl; toss together, then spread in a single layer on another baking sheet.

  4. Place both baking sheets in the oven. Roast carrots about 20 minutes, until tender; roast butternut squash 20-25 minutes until tender.

  5. Place figs, cranberries and apple cider in a saucepan; bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes; turn off heat and let sit until you are ready to assemble the salad. When ready to use, remove figs from reduced apple cider and cut off stems; cut figs into quarters. Reserve reduced apple cider and cranberries.

  6. Place cooked grains in a large serving bowl and toss with olive oil, vinegar, parsley, thyme, pomegranate seeds, clementine juice, roasted butternut squash and carrots, figs, reduced apple cider and cranberries. Season to taste with salt and pepper.

Wine Pairing :