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Ingredients
US|METRIC
6 SERVINGS
- 2 butternut squash (medium, top half only, peeled, cut into 4-inch sections)
- 1 red beet (medium fresh, peeled, ends trimmed)
- 1 yellow beet (medium fresh, peeled, ends trimmed)
- 1 turnip (medium, peeled, ends trimmed)
- 1 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 cups farro (cooked, cooled)
- 2 cups quinoa (cooked multi-colored, cooled)
- 6 lettuce leaves (iceberg)
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Directions
- Preheat oven to 350°F.
- Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one squash piece on fruit and vegetable skewer; attach to Spiralizer. Attach extra fine spiralizer blade and position at end of squash. Place large bowl under blade to catch vegetables. Turn stand mixer to speed 4 and process until blade reaches end of squash. Repeat with remaining vegetables. Transfer to rimmed baking sheet and season with nutmeg, salt, and pepper.
- Bake 5 to 7 minutes or until vegetables are al dente. Cool slightly.
- Whisk Dressing ingredients until well blended. Combine farro, quinoa and Dressing; divide among lettuce leaves. Top evenly with roasted vegetables.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium1350mg39% |
| Protein17g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate119g40% |
| Dietary Fiber16g64% |
| Sugars16g |
| Vitamin A360% |
| Vitamin C70% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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