SUPERFOOD // APPLE
This Roasted Cauliflower, Squash and Apple Salad is perfect for the changing of seasons. This versatile dish can be served warm or at room temperature, on its own with a protein or as a mind blowing side dish! Apples are rich in an essential flavonoid known as quercetin, with the highest concentrations found in their skin. This neuroprotective antioxidant has been shown in studies to safeguard neurons from oxidative stress and neurotoxicity, potentially slowing or preventing the progression of neurodegenerative diseases.
Recipe by Naturally Nora
Roasted Cauliflower, Squash and Apple Salad
35 mins
4
Ingredients
- 1/2 cup Farro (uncooked, rinsed)
- 2 Honeynut Squash (small, seeds removed, chopped)
- 1/2 head Cauliflower (small, cut into small florets)
- 1/4 cup Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 Lemon (medium, juiced)
- 1 Garlic (clove, minced)
- 3 tbsp Parsley (chopped)
- Fresh Dill (chopped)
- 1 Apple (medium, chopped)
Instructions
- 1 Cook the farro according to the package directions and set aside.
- 2 While the farro is cooking, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- 3 Add the squash and cauliflower to the baking sheet. Drizzle half of the oil all over and season with salt and pepper. Toss to coat the veggies, then spread them out into an even layer. Roast for 20 to 25 minutes, turning halfway through, or until they are golden brown and fork tender.
- 4 Add the remaining oil, lemon juice, garlic, parsley, dill, salt, and pepper to a jar. Close the lid and shake until emulsified. Set aside.
- 5 Add the cooked farro, roasted veggies, and apple to a large bowl. Shake the jar of dressing again before pouring it over the salad. Toss to combine. Divide evenly between bowls and enjoy!
