Autumn Glow Salad with Lemon Dressing
A hearty autumn glow salad combines caramelized vegetables, farro, apple, kale, pumpkin seeds, and lemon dressing for an easy meal-prep lunch.
Servings: 4
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 55 minutes
Ingredients
Ingredients
- 4 cups cauliflower florets cut into bite-size pieces
- 1 large sweet potato diced
- 3 tablespoons olive oil divided
- 2 cups cooked farro warm
- 1 crisp apple diced
- 1/3 cup pumpkin seeds
- 4 cups baby kale
- 3 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 small clove garlic grated
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
Instructions
Instructions
- Heat the oven to 425°F. Put the cauliflower and sweet potato on a sheet pan, add 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper, and toss until coated. Spread the pieces into one layer. Roast for 25 to 30 minutes, turning once, until the edges are browned and the centers are tender.
- Whisk the lemon juice, Dijon, maple syrup, grated garlic, remaining olive oil, and remaining salt in a small bowl.
- Toss the warm farro and baby kale with half of the dressing. The gentle heat softens the kale without making it limp.
- Fold in the roasted cauliflower, sweet potato, and diced apple.
- Scatter pumpkin seeds over the top and add the remaining dressing to taste.