This vegan honey-mustard roasted veggie salad is easy, nutritious and perfect for fall and cold weather season.
15 minutesmins
35 minutesmins
0 minutesmins
50 minutesmins
6people
Calories: 501kcal
Ingredients
Dressing
1tablespoonDijon mustard
2tablespoonsmaple syrup
2tablespoonsrice vinegar or white wine
4tablespoonsExtra virgin olive oil or water
salt and pepper to taste
Farro
1cupfarro uncookedyou can use rice or other grain
3cupswater
pinchof salt
Roasted vegetables
1tablespoonneutral taste oilI use avocado
2 1/2cupsdiced sweet potato
1medium red onion sliced
Salad
4handfuls of greens or sliced purple cabbage
1/4cuphazelnutsroasted and roughly chopped
Instructions
Roasted vegetables
Preheat oven to 400ºF.
Spread the diced sweet potatoes and sliced onion on a pan. Drizzle with olive oil, add a pinch of salt and pepper to taste. Arrange in a single layer and roast for about 35-40 min or until cooked and golden.
Farro salad
Boil farro in three cups of water with a pinch of salt for 15-20 minutes. When the farro is cooked, drain any excess liquid and set aside.
Dressing
Mix all ingredients in a bowl, taste for seasoning, adjust if necessary and set aside.
Salad
To assemble the salad set a bed of greens on a serving dish, then add a layer of farro or the grain you are using, then the roasted vegetables add the hazelnuts and finish with the "honey-mustard" dressing.