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+ servings

Autumn Fregola Salad

Spoonful of Plants
4 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6

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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