Flour Slows Down Weight Loss Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Roasted Fall Veggie Bowl with Green Tahini Sauce

A delicious way to eat your vegetables — brussels sprouts, butternut squash, mushroom and zesty parsley lemon juice dressing!

  • 1 1/2 c. semi-pearled farro
  • 2 c. butternut squash, cubed
  • 2 c. baby bello mushrooms, quartered
  • 2 c. Brussels sprouts, quartered or halved
  • 6 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Black pepper
  • 3 tbsp. lemon juice
  • 1 small garlic clove, minced
  • 2 tbsp. tahini
  • 1/4 c. parsley leaves


  1. Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil.
  2. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
  3. Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender,18 minutes. Remove from oven and let cool slightly.
  4. Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to thin its consistency and season with salt and pepper.
  5. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with tahini dressing.


Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.comand is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015)

Original recipe and photo found here.

About Crystal Dwyer Hansen
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