I’m all for sourcing colorful produce no matter what season you’re in. While many winter dishes feature comforting potatoes or snow white cauliflower, I like to lean into beets and carrots and seasonal greens. Eating color just brightens your day! I cut the crunchy winter veggies into confetti-size pieces to make them easy to eat, threw in some filling farro, and topped it all with a creamy, tahini Champagne vinaigrette—the perfect companion to the hearty salad. Top with your favorite protein or eat on its own for a nourishing winter meal that’s delicious and won’t weigh you down.
Ingredients
1/2 cup farro, uncooked (or 1 cup cooked farro)
2 cups fresh spinach
4 babybok choy
1/2 cup pumpkin seeds
1/2 candy cane beet
1/2 golden beet
1 large carrot
4 scallions
For the dressing
Juice of 2 lemons
1 tablespoon champagne vinegar
1/4 cup olive oil
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped dill
2 garlic cloves
1 teaspoon salt
3 tablespoons tahini
Directions
Boil a large pot of water and add the farro. Cook for 15-20 minutes, until tender. Drain the farro and set aside.
Roughly chop the spinach and bok choy and place in a large bowl.
Heat a small skillet over medium heat and add the pumpkin seeds. Toast the seeds for 2-3 minutes, tossing occasionally, until toasted on each side.
Use a mandolin to thinly slice the beets and carrot, then cut into matchsticks. Add the beets and the cooled farro to the bowl with the spinach.
Trim and cut the scallions into ¼” pieces and add them to the bowl.
Whisk all of the dressing ingredients together in a large bowl. Pour the dressing over the salad and mix well to combine.
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