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
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