Harvest Farro Salad
User Reviews
5
Harvest Farro Salad
Description
Cooking starts with roasting diced butternut squash, halved Brussels sprouts, and sliced red onion with olive oil and seasonings until tender and caramelized. Meanwhile, the farro is cooked until soft, rinsed, and cooled slightly. The roasted vegetables and grain are combined with bright pomegranate seeds, chopped toasted pecans, crumbled feta cheese, and fresh arugula.
The salad is dressed with balsamic vinaigrette, which adds acidity and sweetness balancing the roasted flavors and peppery greens. This makes a filling and colorful dish suitable for fall and winter meals, offering a blend of textures from crunchy nuts and pomegranate to tender grains and vegetables.
The recipe suggests possible grain substitutions and includes a homemade dressing option with oil, vinegar, mustard, maple syrup, lemon juice, and garlic powder for a personalized touch.
Ingredients
- ¾ cup farro uncooked
- ½ cup pomegranate arils
- ⅓ cup pecans toasted
- ⅓ cup feta cheese crumbled
- 1 ½ cups arugula packed
- ½ cup balsamic vinaigrette or homemade dressing below, dressing
Roasted Vegetables
- ½ red onion thinly sliced
- 1 ½ cups butternut squash ½-inch diced
- 1 ½ cups Brussels sprouts washed and halved
- 2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
- While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
- If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
- In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
- Top with remaining pecans and feta before serving.
Notes
- Farro can be replaced with quinoa, barley, or brown rice depending on preference or availability.
- Look for farro in stores in the rice or grains section.
- Consider the homemade dressing recipe provided for a fresh alternative to bottled dressings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454 | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 422mg | 18% |
| Potassium | 548mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 6060IU | 121% |
| Vitamin C | 43mg | 48% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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