Warm Autumn Farro & Roasted Vegetable Salad | Pacific Foods® Recipes

Ingredients

• 2 cups Pacific Foods® Organic Vegetable Broth
• 1 cup <strong>uncooked</strong> farro
• 6 tablespoons olive oil, divided
• 4 rainbow carrot, sliced into coins
• 3 cups halved Brussels sprouts
• 1 butternut squash, peeled, seeded and cut into cubes
• 3 cloves garlic, chopped
• 1 bunch kale, roughly chopped
• 3 tablespoons Dijon-style mustard
• 3 tablespoons apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leaves, roughly chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/3 cup pumpkin seeds
• 3 tablespoons fresh thyme leaves, roughly chopped