Sprouts & Squash Recipe
roasted brussels, maple glazed butternut, kale, farro, cauliflower, quinoa, golden raisin, fig, pumpkin seed, candied pecan, pecorino, mustard vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 200°C (400°F). Trim the Brussels sprouts and cut the butternut squash into cubes. Cut the cauliflower into florets. Toss the Brussels sprouts, butternut squash, and cauliflower with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they're golden brown and tender.
- 2
Cook the Grains
In separate pots, cook the farro and quinoa according to package instructions. Usually, this involves rinsing the grains, bringing water to a boil, adding the grains, and simmering until tender (about 20 minutes for farro and 15 minutes for quinoa). Drain any excess water and set aside.
- 3
Prepare the Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. You can massage the kale with a little olive oil, salt, and lemon juice to soften it.
- 4
Make the Mustard Vinaigrette
In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper to taste. Adjust the flavors as needed.
- 5
Combine the Ingredients
In a large bowl, combine the roasted vegetables, cooked farro, quinoa, kale, golden raisins, figs, pumpkin seeds, and candied pecans. Drizzle with the mustard vinaigrette and toss gently to combine.
- 6
Serve
Divide the salad into serving plates and sprinkle with grated Pecorino cheese. Enjoy your Sprouts & Squash!
