The Corporate Cookbook

About This Recipe:

This colorful, vegan recipe is the epitome of Fall in a bowl. It’s the perfect thing to bring to work or prepare ahead of time and eat during the week. I always play around with what seasonal vegetables I use, and would also recommended roasted carrots, Brussels sprouts, or beets. It’s also super ideal to bring on the go because you can eat it warm, at room temperature, or straight from the fridge. The tahini dressing pulls everything together, and is super creamy and well worth buying that bottle of tahini paste for.

Enjoy!

Ingredients (4 Servings)

-5 oz spring lettuce mix
-1 cauliflower head, cut into florets
-1 delicata squash, sliced
-2 sweet potatoes, cubed
-1.5 cups farro
-1/4 cup dried cranberries
-Olive oil
-Salt and pepper

Tahini Dressing
-2 tbls tahini paste
-2 tbls apple cider vinegar
-2 tbls red wine vinegar
-2 tbls olive oil
-1 tbl dijon mustard
-Salt and pepper

Instructions (1 hour 15 minutes) 

1. On 2 large aluminum foil lined baking sheets, add the cauliflower, squash, and sweet potatoes and season with olive oil, salt, and pepper. Roast at 400 degrees F for 1 hour, flipping the vegetables halfway through.
2. While the vegetables roast, cook the farro according to the package instructions.
3. Mix the tahini dressing ingredients together.
4. Assemble the salad with the lettuce, roasted vegetables, farro, dried cranberries, and dressing.