Roasted Veggies

Struggling with what to bring for lunch? We shared an easy and healthy option for fall with Kayla Hevey on Mass Appeal.

Ingredients:
4 cups root vegetables, roasted ( butternut squash, sweet potatoes, Brussel
sprouts, beets etc.)
2 tbs. ground rosemary or fresh
2 tbs. ground thyme or fresh
2 cups fresh spinach
2 cups cooked farro or grain of choice
¼ cup feta or goat cheese
¼ cup olive oil, plus 2 tbs.
2 tbs. apple cider vinegar
1 tsp. maple syrup
2 tsp. Dijon mustard
Salt and pepper to taste

Instructions:
Preheat your oven to 400°. On a lined baking sheet toss the chopped root
vegetables with 2 tbs. olive oil, ground rosemary, ground thyme, salt and pepper to taste. Roast for 28-32 minutes. Let cool and set aside. In a small bowl whisk together ¼ olive oil, 2 tbs. apple cider vinegar, 1 tsp. maple syrup, 2 tsp. Dijon mustard, salt and pepper to taste. Combine thoroughly. Set aside once mixed. To build the mason jars put a few teaspoons of the dressing in the bottom, add a layer of the farro, a layer of roasted vegetables, a layer of spinach, top with feta and seal. Repeat these steps until all the ingredients are gone.