0 from 99 votes
Farro Salad
This Farro Salad is hearty, toothsome, and nutritious. It makes a satisfying lunch for home, work, or school. Also deliciously healthy for dinner.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6
Calories: 390 kcal
Course:
Salad
Cuisine:
Mediterranean , American
Ingredients
For the Dressing:
- ¼ cup apple cider vinegar
- 4 TB honey
- 3 TB olive oil extra virgin
- 1 TB lemon juice freshly squeezed
- ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 2 tsp Dijon mustard coarse ground with visible seeds
- 1 clove garlic minced
- 1 shallot minced
For the Salad:
- 1 cup farro dry, presoaked in water overnight
- 1 small butternut squash peeled and cubed to 1/2" pieces
- 3 TB olive oil
- Kosher salt and freshly ground black pepper
- 2 whole beets wrapped in foil
- 1 cup kale shredded
- ½ cup walnuts toasted
- 1 avocado semi-firm, cubed and tossed with a splash of lemon
Instructions
- Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
- Heat oven to 400F. On a foil lined baking sheet, toss the cubed butternut squash with olive oil and 1 tsp kosher salt and 1/2 tsp black pepper. Place on middle rack in oven. Place foil wrapped beets on lower rack in oven. Roast for 25-30 minutes or until squash is fork tender. Remove squash to cool, and leave beets to roast for another 25-30 minutes or until fork tender. Carefully remove foil and let cool before dicing. Roasting of veggies can be done ahead of time.
- While veggies are roasting, cook presoaked Farro in 3 cups salted low-boiling water, 10-15 min or until just tender. Transfer to colander, rinse well with cold water, and drain well.
- In a serving bowl, toss farro with prepared dressing. Gently fold in roasted butternut squash, kale, and avocado; add salt and pepper to taste. Sprinkle beets and nuts on top. Serve immediately.
Cup of Yum
Notes
- Variations: Shaved brussels sprouts or spinach can be used in lieu of kale. Roasted pepitas (pumpkin seeds) or pecans can be used instead of walnuts.
- Beets are sprinkled on at the end, to prevent color-bleeding into the dish.
- If you enjoyed this recipe, come back and give it a rating :)
Nutrition Information
Serving
1g
Calories
390kcal
(20%)
Carbohydrates
51g
(17%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Sodium
142mg
(6%)
Potassium
819mg
(23%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
14469IU
(289%)
Vitamin C
42mg
(47%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 142mg | 6% |
| Potassium | 819mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 14469IU | 289% |
| Vitamin C | 42mg | 47% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.