Farro Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
390 kcal
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Course
Salad
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Cuisine
Mediterranean, American
Farro Salad
Description
In this salad, presoaked farro is cooked until just tender, then rinsed and drained. Butternut squash cubes and foil-wrapped beets roast separately until fork-tender, then cooled and diced. The dressing, made ahead from apple cider vinegar, honey, olive oil, lemon juice, Dijon mustard, garlic, and shallot, lends a sweet and tangy note that complements the earthy vegetables and nutty grains.
The cooked farro is tossed with the dressing, then combined gently with roasted squash, kale, and avocado treated with a splash of lemon to maintain freshness. Beets are added last to keep colors separated. Toasted walnuts add a crunchy element.
Variations include substituting shaved Brussels sprouts or spinach for kale, or replacing walnuts with roasted pepitas or pecans. The salad can be made ahead by roasting vegetables and preparing the dressing in advance, making assembly quick.
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
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 whole beet 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.
Notes
- Shaved Brussels sprouts or spinach can replace kale for a different flavor.
- Toasted pepitas or pecans may be used instead of walnuts for crunch.
- Add beets at the end to prevent their color from bleeding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% 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.
User Reviews
Overall Rating
5
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