The Fall Harvest Salad
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small sweet potato, peeled and diced
- 1 red onion, sliced
- 1 cup cooked farro
- 5 ounces greens
Dressing:
- 2 tbsp prepared techina (if using a thicker tahini paste, you may need a bit of water)
- 1 tbsp honey
- 2 tbsp lite mayonnaise
- juice of ½ lemon
- 2 garlic cloves, crushed
- ½ tsp salt
- pinch black pepper
Instructions
- Preheat oven to 425℉. Grease two baking sheets. Spread zucchini, squash, sweet potato, and red onion on baking sheets. Bake for 20-25 minutes, until veggies are soft and golden.
- Whisk together all dressing ingredients.
- Assemble the salad. Add greens to the bowl, then farro, then roasted vegetables. Drizzle with dressing. Toss before serving.
