Roasted Beet-and-Squash Salad

Name: Roasted Beet-and-Squash Salad
Ingredients: 1 c. farro; 1 lb. beets, peeled and cut into 1/2-in. wedges; 2 acorn squash, cut into 1/2-in. wedges; 1/2 c. olive oil, divided; Kosher salt; black pepper; 3 tbsp. apple cider vinegar; 1 tbsp. whole-grain mustard; 1 tbsp. chopped thyme; 1 tbsp. Honey; 1 bunch kale, thick stems discarded and leaves thinly sliced

"Eat your Thanksgiving squash in this hearty salad...."

INGREDIENTS

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1 c. farro

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1 lb. beets, peeled and cut into 1/2-in. wedges

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2 acorn squash, cut into 1/2-in. wedges

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1/2 c. olive oil, divided

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Kosher salt

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black pepper

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3 tbsp. apple cider vinegar

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1 tbsp. whole-grain mustard

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1 tbsp. chopped thyme

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1 tbsp. Honey

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1 bunch kale, thick stems discarded and leaves thinly sliced

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