Roasted Veggies and Grains with Maple Mustard Dressing
This roasted veggie and grain salad is easy, nutritious, and perfect for fall and winter. Warm, hearty, and tossed in a tangy maple mustard dressing, it’s a must-try!
6 people
Calories: 501kcal
Ingredients
For the Dressing
- 1 tbsp Dijon mustard or whole grain mustard for extra texture
- 2 tbsp maple syrup or agave nectar
- 2 tbsp rice vinegar or white wine vinegar
- 4 tbsp extra virgin olive oil or water for an oil-free option
- Salt and pepper to taste
For the Grains
- 1 cup uncooked farro or substitute with rice, quinoa, or another grain
- 3 cups water
- Pinch of salt
For the Roasted Vegetables
- 1 tbsp neutral oil I use avocado oil
- 2 ½ cups diced sweet potatoes
- 1 medium red onion sliced
For the Salad
- 4 handfuls of greens or thinly sliced purple cabbage
- ¼ cup hazelnuts roasted and roughly chopped
Instructions
Roasting the Vegetables
- Preheat the oven to 400ºF.
- Spread diced sweet potatoes and sliced onion on a baking sheet.
- Drizzle with oil, season with salt and pepper, and arrange in a single layer.
- Roast for 35-40 minutes until golden and tender.
Cooking the Grains
- In a pot, bring 3 cups of water to a boil.
- Add farro and a pinch of salt. Cook for 15-20 minutes or until tender.
- Drain any excess water and set aside.
Making the Dressing
- In a small bowl, whisk together Dijon mustard, maple syrup, vinegar, and olive oil.
- Season with salt and pepper to taste. Adjust if needed.
Assembling the Salad
- Start with a bed of greens or cabbage in a serving dish.
- Layer cooked farro on top, followed by the roasted vegetables.
- Sprinkle with chopped hazelnuts.
- Drizzle with the maple mustard dressing and toss gently to combine.
Notes
For extra flavor, add 1 grated clove of garlic to the dressing.
Whole-grain mustard adds a great texture if you prefer a grainy dressing.
Swap hazelnuts for walnuts, pecans, or almonds.
If using quinoa or rice instead of farro, adjust cooking times accordingly.
Whole-grain mustard adds a great texture if you prefer a grainy dressing.
Swap hazelnuts for walnuts, pecans, or almonds.
If using quinoa or rice instead of farro, adjust cooking times accordingly.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 85g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 1715mg | Fiber: 19g | Sugar: 29g | Vitamin A: 14104IU | Vitamin C: 322mg | Calcium: 299mg | Iron: 6mg