Ingredients
6 iceberg lettuce leaves
2 cups (500 ml) cooked multi-colored quinoa, cooled
2 cups (500 ml) cooked farro, cooled
¼ cup (50 ml) maple syrup
1/3 cup (75 ml) balsamic vinegar
¼ cup (125 ml) olive oil
¼ teaspoon (1 ml) ground black pepper
½ teaspoon (2 ml) kosher salt
1 teaspoon (5 ml) ground nutmeg
1 medium turnip, peeled, ends trimmed
1 medium fresh yellow beet, peeled, ends trimmed
1 medium fresh red beet, peeled, ends trimmed
2 medium butternut squash, top half only, peeled, cut into 4-inch sections
Step by step
Preheat oven to 350°F.
Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one squash piece on fruit and vegetable skewer; attach to Spiralizer. Attach extra fine spiralizer blade and position at end of squash. Place large bowl under blade to catch vegetables. Turn stand mixer to speed 4 and process until blade reaches end of squash. Repeat with remaining vegetables. Transfer to rimmed baking sheet and season with nutmeg, salt, and pepper.
Bake 5 to 7 minutes or until vegetables are al dente. Cool slightly.
Whisk Dressing ingredients until well blended. Combine farro, quinoa and Dressing; divide among lettuce leaves. Top evenly with roasted vegetables.