Preparation time
45 minutes
Ready in
1 hr 46 min
Baking Time: 45 minutes
Cooking Time: about 16 minutes
Makes
8 to 10 servings
Ingredients
- 1 bulb Ontario Garlic
- 3 tbsp (75 mL) olive oil
- 4 cups (1 L) small Ontario Cauliflower Florets
- 3 cups (750 mL) 1/2-inch (1 cm) cubes Ontario Celeriac
- 2 tbsp (25 mL) finely chopped fresh Ontario Thyme Leaves
- 5 cups (1.25 L) 1/2-inch (1 cm) thick slices Ontario Butternut Squash
- 1 large Ontario Red Onion, cut into 1/2-inch (1 cm) wedges
- 1 cup (250 mL) farro
- 3 cups (750 mL) chopped Ontario Kale
- 2 cups (500 mL) chopped Ontario Radicchio
- 1 cup (250 mL) crumbled Ontario Goat Cheese
- Freshly ground black pepper
Vinaigrette:
- 3/4 cup (175 mL) olive oil
- 1/4 cup (50 mL) apple cider vinegar
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) Ontario Maple Syrup
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
Spiced Pumpkin Seeds:
- 1/2 cup (125 mL) raw pepitas (green hulled pumpkin seeds)
- 1 tbsp (15 mL) brown sugar
- 1/4 tsp (1 mL) each salt, onion powder, garlic powder and paprika
- 1 tbsp (15 mL) olive oil
Instructions
Cut 1/4 inch (5 mm) off the top of the garlic bulb to expose cloves. Place on small piece of foil; drizzle top with 1 tbsp (15 mL) of the oil. Wrap; place in corner of large, rimmed baking sheet. Add cauliflower and celeriac to baking sheet; toss with 1 tbsp (15 mL) of the oil and 1 tbsp (15 mL) of the thyme.
On another large, rimmed baking sheet, place squash and onion; toss with remaining oil and thyme. Roast vegetables in 425°F (220°C) oven on middle and bottom racks for about 25 minutes or until tender, tossing vegetables halfway through and rotating baking sheets. Remove vegetables when tender; place in large bowl.
Meanwhile, cook farro according to package directions until al dente. Strain; set aside.
Vinaigrette: Remove garlic from foil; let rest until cool enough to handle. Squeeze garlic out of skins into large measuring cup; discard skins. Add oil, vinegar, mustard, maple syrup, salt and pepper. Using immersion blender (or transfer to blender), purée until smooth.
Spiced Pumpkin Seeds: Reduce oven to 375°F (190°C).
On small parchment paper-lined baking sheet, toss pumpkin seeds, oil, brown sugar, salt, onion powder, garlic powder and paprika; spread in single layer. Roast for 5 to 7 minutes, until pumpkin seeds are lightly browned. Remove from oven; let cool.
Add farro, kale, radicchio and half of the goat cheese to the roasted vegetables. Add half of the vinaigrette; toss to combine.
Transfer salad to large serving bowl. Sprinkle with spiced pumpkin seeds and remaining goat cheese. Season with pepper to taste. Serve with remaining vinaigrette.
Tip: This salad will last up to 5 days in the refrigerator. Save any remaining dressing to use on other salads; it will last for up to 2 weeks in the refrigerator.
Nutritional Information
1 Serving (When recipe serves 10):
- Protein: 11 grams
- Fat: 22 grams
- Carbohydrate: 36 grams
- Calories: 379
- Fibre: 6 grams
- Sodium: 250 mg