Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

A hearty salad that’s loaded with fall vegetables like butternut, Brussels sprouts and leeks. The tahini dressing is so rich and creamy, you won’t believe this salad is vegan!

For the Salad:
4 cups butternut squash, peeled and cubed
1 leek, bottom white portion thinly sliced
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1 cup pearled farro
2 cups water
1 1/2 cups Brussels spouts, thinly sliced
1/2 cup cilantro, roughly chopped
6 tablespoons hazelnuts, chopped

For the Dressing:
1/4 cup fresh squeezed lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/2 tsp. sugar
1/4 tsp. salt

View the full recipe at Floating Kitchen →