Autumn Roasted Vegetable Salad (Print Version)

# Ingredients:

01 - 1 pound beets.
02 - 1 pound parsnips or turnips.
03 - 12 oz sweet potato.
04 - 8 oz carrots.
05 - 2 tablespoons olive oil.
06 - 1 tablespoon fresh thyme (or 1 tsp dried).
07 - 1 tablespoon fresh rosemary (or 1 tsp dried).
08 - 1 tablespoon fresh sage (or 1 tsp dried).
09 - 1 teaspoon kosher salt.
10 - 1/2 teaspoon black pepper.
11 - 1/2 cup dry farro.
12 - 1 1/3 cups broth or water.
13 - 3 cups shredded kale (3 oz).
14 - 1/4 cup olive oil.
15 - 1/4 cup water.
16 - 2 tablespoons white balsamic vinegar.
17 - 1 teaspoon dijon mustard.
18 - 3 medjool dates, pitted.
19 - Salt and pepper to taste.

# Instructions:

01 - Heat oven to 425°F.
02 - Chop vegetables into chunks.
03 - Toss with oil and seasonings.
04 - Roast 35 minutes until tender.
05 - Cook farro in broth 10 minutes.
06 - Let stand covered 5 minutes.
07 - Blend dates, vinegar, water, mustard.
08 - Add oil, blend until smooth.
09 - Massage kale with oil.
10 - Combine vegetables, farro, kale.
11 - Toss with vinaigrette.

# Notes:

01 - Can substitute quinoa for gluten-free.
02 - Regular balsamic works if needed.
03 - Can prep components ahead.
04 - Turnips can replace parsnips.

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