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Harvest Farro Salad

Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.

It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!

Ingredients :

  • ¾ cup farro uncooked
  • ½ cup pomegranate arils
  • ⅓ cup toasted pecans
  • ⅓ cup crumbled feta cheese
  • 1 ½ cups arugula packed
  • ½ cup balsamic dressing or homemade dressing below
  • 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 and pepper to taste

Directions :

  • 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.

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