from My Diary Of Us
For the Salad
3 Medium Sized Beets
1 Acorn Squash
2 Tbsp. Olive Oil
1 Tbsp Fresh Thyme
1 1/2 Tbsp. of Kosher Salt
1 Tbsp. Black Pepper
2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!)
2 Oz of Goat Cheese
1 Cup of Cooked Farro (can swap for a wild rice or quinoa)
1/2 Cup of Pecan Halves
For the Dressing
1 Shallot, Sliced Thin
1 Glove Minced Garlic
1 Tbsp. Kosher Salt
1 Tsp. Cracked Black Pepper
1 Tbsp. Dijon Mustard
2 Tbsp. Maple Syrup
1/4 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
Preheat oven to 425 degrees.
Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.
Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)
While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)
When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)
Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.
Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.