Roasted Butternut Squash Carrot Barley Farro Sorghum Quinoa Salad

INGREDIENTS

4 cups

Butternut squash

2 cups

Carrots

Clementine, juice from

1/4 cup

Cranberries, dried

1 cup

Figs, dried

3/4 cup

Parsley

1 1/2 cups

Pomegranate seeds

1 tbsp

Sage, fresh leaves

1 1/3 tbsp

Thyme, fresh leaves

2 tbsp

Pomegranate balsamic vinegar

2 cups

Sorghum, cooked whole

4 cups

Barley, cooked

2 cups

Farro, cooked

2 cups

Quinoa, cooked

Salt and fresh ground pepper

3 tbsp

Olive oil

3 tbsp

Olive oil, extra virgin

2 cups

Apple cider