Wild Rice-Farro Salad with Maple Vinaigrette | JUSTIN Winery
Wild rice and farro salad with roasted squash, shaved Brussels sprouts, dried cranberries, and maple vinaigrette makes a satisfying seasonal grain bowl.
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Cooking tools:
- Mason jar
- Oven
- Stove
- Pot
- Colander
- Baking pan
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 cup wild rice
- 1 cup farro
- 4 1/2 cups vegetable stock
- 1 cup brussels sprouts (Shaved)
- 2 shallots, thinly sliced
- 1 cup diced winter squash
- 1 tablespoon sage
- 1 tablespoon thyme
- 3 tablespoons parsley
- 2 crushed garlic cloves
- ½ cup dried cranberries
- extra-virgin olive oil (enough to drizzle)
- 1 cup blend oil
- ½ cup maple vinegar
- ½ cup apple cider vinegar
- ¼ cup diced shallot
- salt
- pepper
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