Farro Cauliflower Salad
User Reviews
4.9
40 reviews
Excellent
Farro Cauliflower Salad
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This farro cauliflower salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!
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Ingredients
- 1 cauliflower cut into florets, head
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 2 cups farro cooked
- ½ cup pomegranate arils
- ⅓ cup pistachio chopped
- 2 to 3 tablespoons chives chopped
dill vinaigrette
- 3 tablespoons dill chopped, fresh
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, finely minced or pressed
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Place the cauliflower florets on a baking sheet and drizzle with olive oil then sprinkle with salt and pepper. Roast for 20 to 25 minutes, tossing once, until golden.
- Cook the farro while the cauliflower is roasting.
- In a large bowl, combine the farro and cauliflower. Drizzle with some of the vinaigrette and toss. Sprinkle in the pistachios and pomegranate. Toss well, adding a bit more dressing. Taste the salad and if desired, add more dressing!
- This salad is awesome served warm or cold, and leftovers are great too!
dill vinaigrette
- Whisk together the dill, vinegar, lemon, honey, salt, pepper and garlic until combined. Continue to whisk while streaming in the olive oil until the dressing emulsifies.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
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