Perfect salad for fall and winter. Great for a Thanksgiving or Holiday side dish.

Vegetarian. Cheese could be omitted for a vegan dish. Special equipment: Spiralizer. Takes 45 minutes.

Feeds 6-8 as side dish

• 1 1/2 cups dried farro
• 4-5 cups shredded kale
• 1# parsnips
• 1 small red onion (1 T sugar, 1 1/2 tsp salt, 1/2 cup white wine vinegar)
• 1 cup chopped flat leaf parsley
• 1 medium golden beet
• 1/2 cup chopped brazil nuts
• 1/4-1/2 cup crumbled goat cheese
• 1/3 cup white wine vinegar
• 1/4 cup olive oil
• juice of 1/2 a lemon
• 2 tsp agave syrup
• 1 tsp dijon mustard
• leaves of 6 sprigs of fresh thyme
• 1 clove of garlic
• 1/2 tsp kosher salt
• fresh black pepper

Preheat oven to 375 degrees. Wash the parsnips well. There is no need to peel them. Discarding each end, cut the parsnips into 1/2″ chunks and place in a medium bowl. Toss with a dash of olive oil and salt, and spread onto a foil lined baking sheet. Place in the preheated oven and roast for 25 min. While parsnips roast, cook farro according to package directions. Drain, and set aside. To make the dressing; combine vinegar through pepper and whisk or blend. To make a quick pickled red onion, slice red onion thinly and place in a bowl with sugar, salt, and vinegar. Let sit while you prepare the rest of the salad. Place chopped brazil nuts in a dry pan and toast just until fragrant. Wash beets well, and remove stem and root end. Using a peeler, peel off outer layer. Using a sprializer with the thin ribbon blade, make 2″-3″ spirals out of the beet, placing in a bowl.

You should now have all of the salad components ready: Cooked farro, roasted parsnips, shredded kale, chopped parsley, pickled red onion (drained), toasted brazil nuts, crumbled cheese, and dressing. In a large bowls, toss farro, kale. and parsnips with dressing. Top with nuts, goat cheese crumbles, and pickled onions. Arrange beet spirals on top. You could also just toss it all together in a bowl.