Roasted Vegetable Farro Salad | Foodland Ontario

Ingredients

• 1 bulb Ontario Garlic
• 3 tbsp (75 mL) olive oil
• 4 cups (1 L) small Ontario Cauliflower Florets
• 3 cups (750 mL) 1/2-inch (1 cm) cubes Ontario Celeriac
• 2 tbsp (25 mL) finely chopped fresh Ontario Thyme Leaves
• 5 cups (1.25 L) 1/2-inch (1 cm) thick slices Ontario Butternut Squash
• 1 large Ontario Red Onion, cut into 1/2-inch (1 cm) wedges
• 1 cup (250 mL) farro
• 3 cups (750 mL) chopped Ontario Kale
• 2 cups (500 mL) chopped Ontario Radicchio
• 1 cup (250 mL) crumbled Ontario Goat Cheese
• Freshly ground black pepper
• 3/4 cup (175 mL) olive oil
• 1/4 cup (50 mL) apple cider vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) Ontario Maple Syrup
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) raw pepitas (green hulled pumpkin seeds)
• 1 tbsp (15 mL) brown sugar
• 1/4 tsp (1 mL) each salt, onion powder, garlic powder and paprika
• 1 tbsp (15 mL) olive oil