Autumn Fregola Salad
Ingredients
- 1 lb fregola
- 2 cups butternut squash cut into one inch cubes use pre-cut squash to save time
- 2 cups baby Brussels sprouts halved or regular size (quartered)
- ½ cup dried cranberries
- 1 golden delicious apple cut into one inch cubes
- few pinches of coriander
- fresh nutmeg
- coarse salt
- olive oil cooking spray
- generous pinch of pepper
- honey cider dressing see above
Instructions
- Preheat oven to 450 F.
- In a large pot of boiling water, cook the fregola about 8-10 min until tender.
- Drain and set aside in a large serving bowl to cool.
- On a separate baking sheet spay the butternut squash and brussel sprouts with cooking spray then toss together with the salt, pepper, a pinch of coriander and a little freshly grated nutmeg.
- Roast veggies until golden and fork tender about 15 min.
- Add the veggies, freshly cut apples and the cranberries to the fregola then combine with the dressing.
- Season to taste with salt and pepper.
- Option* add in some fresh chopped walnuts for crunch or freshly chopped herbs.
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