Farro Harvest Salad
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chewy farro, an old Italian wheat that holds its shape when boiled, carries oven-roasted pumpkin and red onion browned at the edges.
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Bitter arugula keeps the roasted sweetness from going one-note, and roughly crushed almonds add crunch. Balsamic vinegar and olive oil make up the whole dressing, light enough to leave each ingredient tasting like itself.
Ingredients
Instructions
- 1
Rinse 160 g farro in a sieve until the water runs mostly clear.
Put it in a pot with 400 ml water, set over medium heat, and bring it to a steady boil.
- 2
Once boiling, lower to medium low and cook for about 18 minutes.
The grains should stay intact and feel chewy, not mushy. Drain well in the sieve and let the steam fade before dressing.
- 3
Cut 180 g pumpkin into 2 cm cubes and 60 g red onion into 0.5 cm half moons.
Coat with 1 tbsp olive oil, then spread them in one layer so the edges roast instead of steaming.
- 4
Roast at 200 C for about 20 minutes.
Pull them out when the pumpkin edges are lightly browned and a fork slides in easily. Avoid overbaking, because broken pieces can make the salad heavy.
- 5
Wash 70 g arugula in cold water and drain it thoroughly, since excess water weakens the dressing.
Break 25 g almonds into coarse pieces, keeping a mix of larger bites and smaller crunchy bits.
- 6
In a large bowl, first combine the cooled farro with the roasted vegetables.
Add 1 tbsp balsamic vinegar, 1 tbsp olive oil, the arugula, and almonds, then toss lightly so the leaves stay lifted.
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