- Preheat oven to 400°F. Cut squash into 1-inch cubes. Peel carrots and then cut into quarters. Toss both carrots and squash in 1 tablespoon of olive oil and soy sauce. Spread out on a baking sheet, season with salt and pepper, and then roast for approximately 30 minutes or until vegetables are tender when you pierce them with a knife.
- Meanwhile, cook farro according to package directions and then drain and transfer to a large mixing bowl.
- In a non-stick skillet, heat sesame oil over medium-high. Add spinach and cook until wilted, 2-3 minutes. Stir in garlic and continue cooking for another minute.
- Place roasted vegetables and spinach mixture into the same bowl as the farro and stir to combine. Pour lemon juice, zest, vinegar, and olive oil over the warm salad and toss well to coat. Season with additional salt and pepper, as needed, and then top with almonds.
Warm Farro + Root Vegetable Salad
Yield
Serves: 4
Prep Time
15 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
1 cup dry farro
1 teaspoon Kikkoman® Sesame Oil
1 tablespoon + 1 tablespoon olive oil
1 cup butternut squash
2 cups carrots
1 5-ounce bag baby spinach
3 cloves garlic, minced
½ lemon, juiced
1 teaspoon lemon zest
1 tablespoon Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
¼ cup almonds, roasted and sliced
¼ teaspoon sea salt and ground black pepper, to taste
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
