Roasted Root Vegetable & Grain Salad

Roasted Root Vegetable & Grain Salad

• Prep time: 20 minutes

• Cook time: 35–40 minutes

• Servings: 4–6 as a main or side

Ingredients

The Grain Base

• 1 cup Farro, spelt, or Camargue red rice (rinsed)

• 3 cups Vegetable broth (for cooking the grains)

The Roasted Vegetables

• 2 cups Sweet potatoes or yams, peeled and cut into $3/4$-inch cubes

• 2 cups Carrots and parsnips, sliced into $1/2$-inch thick rounds

• 1 large Red onion, cut into wedges

• 1 tbsp Olive oil (or a light splash of vegetable broth for an oil-free roast)

• 1 tsp Dried thyme or rosemary

• $1/2$ tsp Sea salt and black pepper

The Dressing

• 3 tbsp Pure maple syrup

• 2 tbsp Apple cider vinegar (or fresh lemon juice)

• 1 tbsp Dijon mustard

• 1 small Shallot, finely minced

• Optional: 2 tbsp extra virgin olive oil (omit for an oil-free dressing, adding a splash of water if needed to thin)

The Mix-ins & Garnishes

• 2 cups Baby arugula, kale (massaged), or young spinach

• $1/3$ cup Toasted pumpkin seeds (pepitas) or walnuts

• $1/3$ cup Dried cranberries or tart cherries (unsweetened)

Instructions

1. Cook the Grains

1. In a medium saucepan, combine your chosen grain and vegetable broth.

2. Bring to a boil, then reduce heat to low, cover, and simmer until the grains are tender yet pleasantly chewy (about 25–30 minutes for farro).

3. Drain any excess liquid, fluff with a fork, and let cool slightly in a large mixing bowl.

2. Roast the Vegetables

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Toss the cubed sweet potatoes, carrots, parsnips, and red onion wedges with the olive oil (or broth), dried herbs, salt, and pepper.

3. Spread them out in a single layer on the baking sheet—giving them space ensures they roast and caramelize rather than steam.

4. Roast for 35–40 minutes, tossing halfway through, until the vegetables are tender and edges are golden brown.

3. Whisk the Dressing

1. In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced shallot, and a pinch of salt and pepper until emulsified.

4. Assemble the Salad

1. To the large bowl with the warm grains, add the roasted root vegetables, dried cranberries, and pumpkin seeds.

2. Drizzle the dressing over the top and gently fold everything together so the warm grains absorb the flavors.

3. Just before serving, gently toss in the greens (this keeps them from wilting too much, leaving them perfectly vibrant).

Chef’s Tip: This salad is incredibly versatile. It tastes wonderful warm, at room temperature, or even chilled the next day, making it an excellent option for batch cooking or gatherings.