Roasted Vegetable Farro Salad With Pomegrantes

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Baked Bree


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1 small acorn squash, peeled and sliced

2 carrots, peeled cut into sticks

2 parsnips, peeled and cut into coins

2 shallots, sliced

1 bunch broccolini


1 cup farro

3 Tablespoons lemon juice

3 Tablespoons honey

salt and pepper

1/3 cup olive oil

chopped parsley

pomegranate arils

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