1.2kg essential Waitrose butternut squash, deseeded and chopped into 3cm pieces
1 red onion, quartered
2 essential Waitrose cox apples, unpeeled, cored and quartered
1 tbsp essential Waitrose honey
½ x 20g pack rosemary, leaves roughly chopped
½ x 20g pack sage, leaves roughly chopped
4 bay leaves
4 tbsp essential Waitrose olive oil
150g quick-cook farro dicocco
200g baby spinach
1 tbsp essential Waitrose white wine vinegar
1 tsp maple syrup
2 tsp essential Waitrose english mustard
1 garlic clove, finely chopped
1. Preheat the oven to 200˚C, gas mark 6. Toss the squash, onion and apples with the honey, herbs and 2 tbsp olive oil; season. Spread in an even layer on a large roasting tray and bake for 30-40 minutes, turning halfway, until soft and slightly golden.
2. Meanwhile, cook the farro according to pack instructions until al dente. Drain well and keep warm. Toss the spinach through the warm roasted vegetables to wilt slightly, then stir through the farro. Whisk together the vinegar, maple syrup, mustard, garlic and remaining 2 tbsp olive oil, then toss through the salad before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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