Ingredients
- 1 cup farro (quick-cook is convenient)
- ½ cup quinoa (uncooked)
- 4 large beets
- 3 cups carrots (roughly chopped)
- 3 small blood oranges
- ¾ cup walnuts (chopped)
- 2 cups kale or spinach (chopped)
- goat cheese
Carrot Ginger Dressing:
- 1 tsp fresh ginger (grated)
- 3 tbsp carrot juice
- 1½ tbsp apple cider vinegar
- 1 tsp honey (or maple syrup)
- ¼ cup avocado oil (or neutral oil)
- ¼ tsp garlic powder
- salt + pepper to taste
Instructions
- Cook quinoa and farro using package directions. I buy the quick-cook farro from Trader Joe’s and it’s done in 10 minutes! Let the grains cool.
- Heat the oven to 400. While the grains are cooking, peel + chop the carrots and beets. I try to make them around the same size so they cook evenly. I personally like bigger chunks, but that’s up to you. Roast them with a little olive oil and salt until they start to brown up (around 30 minutes). Let cool.
- For the dressing: whisk all ingredients in a small bowl. Taste to adjust salt and pepper.
- Peel and cut the oranges into desired pieces. Pour everything (besides the goat cheese) into a bowl and toss with the dressing to fully combine. Add the cheese on top. Other topping options: chicken or even an egg.
- Season with salt + pepper to taste. I also topped it with sesame seeds for extra crunch + nutrition.
Notes
Serve immediately or store in the fridge for up to 4 days. It will stay delicious! If the salad dries out a little bit, just add a splash of oil before serving.