Happy New Year! What are your resolutions, goals, or intentions for the year ahead?
I hate the idea of resolutions, but I love the idea of having intentions. This year, I am intent to:
- Be a better listener. Sometimes I find I ask someone a question and then get distracted even before they finish telling me the answer! Hope to work on that this year. I also want to be better at resting.
- Rest better. It’s ok if the dishwasher hasn’t been unloaded and the laundry is still in the dryer 10 minutes after it’s finished running. These things will eventually get done, and I don’t need to feel like I have to check all 36 things off of my to-do list before I can sit down and breathe.
Many of you will probably have health goals as well, which is why I wanted to bring this recipe to you today! The new year is a great opportunity to start fresh in your eating and exercise goals, but remember to give yourself some grace and set yourself up for success by NOT expecting to be perfect. “Perfect” eating, in my book, means indulging sometimes, overeating sometimes, and cutting back when your body is telling you it’s had a few too many buckeyes.
I made this salad this past weekend when my parents and sister/bro-in-law were visiting for the holiday. We served it with steaks from Ben’s dad’s company, and black-eyed peas from my sister (because apparently they symbolize good luck?). All were delicious, and the smoke eventually cleared out of our house after pan-searing the steaks because our grill was out of gas…
This salad has all the flavorful reminders of the holidays while also being packed with protein, vitamins, and ruffage to reset your system! I love how the farro sticks to the squash and cauliflower to bulk it up a little bit. And the sunflower seeds provide a little extra crunch! I used a simple vinaigrette of citrus and balsamic vinegar, but you could really play around with it to your liking.
- 1 cup farro
- 3 tbsp extra virgin olive oil
- 1 large butternut squash, cubed
- 1 head cauliflower, cut into florets
- 1 cup cranberries
- 1 tsp garlic powder
- 1/2 tsp each salt and pepper
- 16 oz spring mix or spinach
- 1/2 cup sunflower seeds
- 1/2 cup feta
- For dressing:
- 2 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- salt and pepper, to taste
- red pepper flakes, optional
- Preheat oven to 400 deg.
- Prepare farro according to package directions, until al dente. Remove from pot and cool for at least 10 minutes. (I used my rice cooker for this- comes out perfect every time!)
- While farro is cooking, shake all vinaigrette ingredients in a mason jar.
- Combine 3 tbsp oil, squash, cauliflower, cranberries, garlic powder, salt and pepper in a large bowl. Spread on prepared cookie sheet and roast 30 minutes, or until squash is tender.
- In a large bowl, drizzle about half of vinaigrette onto spring mix and toss.
- Add farro, roasted vegetables, feta, and remaining vinaigrette. Toss gently.
- Sprinkle with sunflower seeds and additional feta or if desired.