Roasted Butternut Squash and Brussels Sprouts Salad
1 lb Brussels sprouts* (washed, ends removed, halved)
1 lb. Butternut Squash, cubed*
1 C. of cooked Farro Perlato (my preference), Wheat Berry, or Brown Rice (prepare according to directions)
1/2 C. unsweetened dried Cranberries
1/4-1/2 C. Pepitas (Pumpkin seeds)
2 tablespoons extra virgin olive oil
Fig Balsamic Glaze (optional)
*I purchase the already prepared veggies in the Whole Foods produce section. It’s a HUGE time-saver and makes throwing this dish together in under 30 minutes, a total breeze!
Preheat oven to 350F. and place 2 C. of water in a 2qt. sauce pan on high heat.
Place Butternut Squash and Brussels sprouts on an ungreased cookie sheet and drizzle with Olive Oil.
Place in oven on top rack and bake in oven for 20-25 minutes or until fork tender.
Use spatula to flip over once to ensure even roasting.
Meanwhile, once water reaches boiling, add one cup of Farro Perlato and cook according to instructions (about 20 minutes).
Once Butternut Squash and Brussels sprouts are fork tender, drizzle with Fig Balsamic.
Place squash, sprouts, farro, cranberries and pepitas in a large serving bowl and toss!
Add sea salt to taste and serve warm.
Serve and Enjoy!