Farro Harvest Salad
Farro is an ancient Italian grain that retains a pleasant chew even after boiling, making it an ideal base for grain salads. Roasted root vegetables - butternut squash, beets, or sweet potatoes - contribute natural sweetness and caramelized edges, while toasted walnuts or pecans add crunch and nutty depth. Bitter greens such as arugula or kale balance the sweetness and keep the salad from tasting one-dimensional. A simple dressing of apple cider vinegar, olive oil, and a touch of honey brings the components together without masking any individual flavor. The result is a salad substantial enough to serve as a main course, rich in fiber and protein. It holds well in the refrigerator for two days, with the farro absorbing dressing without turning soft.
Adjust Servings
Instructions
- 1
Rinse farro, boil for 18 minutes, and drain.
- 2
Slice pumpkin and onion, coat with oil, and roast at 200C for 20 minutes.
- 3
Wash and dry arugula and roughly chop almonds.
- 4
Combine farro, roasted vegetables, and arugula in a bowl.
- 5
Drizzle balsamic and oil, then finish with almonds.
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