Roasted Vegetable and Farro Salad with Pomegranates

By Bree Hester Jump to Recipe

I love farro, and if you have not had it, this is a great introduction. Farro is an ancient grain and used a lot in Italian cooking. It cooks in the same way as rice, but takes a little bit longer. At Tavern, this was served with squab, so if you wanted, you could add chicken or even fish for some extra protein.

While I was in LA for the Pom Wonderful trip, we had a beautiful pomegranate themed dinner at Tavern. In particular, I loved the farro salad with vegetables and pomegranate salsa. While I would never call myself a vegetarian, I tend to eat and cook a lot of vegetarian food. I am always looking for new ways to make hearty vegetable based meals. When I got my Crop Share this week, it had lots of carrots and parsnips in it so it was the perfect time to try to recreate this dish. While I only had my memory to work from, I think that I did a pretty good job recreating this salad.

I love farro, and if you have not had it, this is a great introduction. Farro is an ancient grain and used a lot in Italian cooking. It cooks in the same way as rice, but takes a little bit longer. At Tavern, this was served with squab, so if you wanted, you could add chicken or even fish for some extra protein.

Ingredients

• 1 small acorn squash peeled and sliced
• 2 carrots peeled cut into sticks
• 2 parsnips peeled and cut into coins
• 2 shallots sliced
• 1 bunch broccolini
• mushrooms
• 1 cup farro
• 3 Tablespoons lemon juice
• 3 Tablespoons honey
• salt and pepper
• 1/3 cup olive oil
• chopped parsley
• pomegranate arils

How to Make Roasted Vegetable and Farro Salad with Pomegranates

Step 1: Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt, and pepper. Bake in a 400-degree oven for about 20 minutes.

Step 2: Take the broccolini off of the pan and put on a plate. Add the mushrooms and bake for 20 minutes more, or until the vegetables are tender.

Step 3: This is farro. Rinse 1 cup of farro under cold water.

Step 4: Add to a saucepan and cover with 2 1/2 cups water. Bring to a boil and add a lid. Reduce heat to a simmer and cook for 20 to 30 minutes. Fluff with a fork.

Step 5: Make the dressing by whisking lemon juice, honey, salt and pepper.

Step 6: Drizzle olive oil slowly while whisking. Here is the easiest (and least messy) way that I have found to peel a pomegranate. Slice a pom in half. Submerge in a bowl of water. Pull the arils out of the skin while underwater. The seeds will fall to the bottom and the fibers will rise to the top.

Step 7: Put the arils into a container and set aside.

Step 8: Now you have all the pieces. Pour half of the dressing into the farro and toss to coat. Top with vegetables and drizzle the remaining dressing over.

Step 9: Sprinkle with pomegranate and chopped parsley.

Roasted Vegetable and Farro Salad with Pomegranates

Bree Hester

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Salad

Cuisine american/mediterranean, italian inspired

Servings 6

Calories 354 kcal

Ingredients

  

1x2x3x

• 1 small acorn squash peeled and sliced
• 2 carrots peeled cut into sticks
• 2 parsnips peeled and cut into coins
• 2 shallots sliced
• 1 bunch broccolini
• 1 cup mushrooms
• 1 cup farro
• 3 Tablespoons lemon juice
• 3 Tablespoons honey
• salt and pepper
• 1/3 cup olive oil
• chopped parsley
• 1/2 cup pomegranate arils

Instructions

 

• Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt, and pepper. Bake in a 400-degree oven for about 20 minutes.
  
• Take the broccolini off of the pan and put on a plate. Add the mushrooms and bake for 20 minutes more, or until the vegetables are tender.
  
• This is farro. Rinse 1 cup of farro under cold water.
  
• Add to a saucepan and cover with 2 1/2 cups water. Bring to a boil and add a lid. Reduce heat to a simmer and cook for 20 to 30 minutes. Fluff with a fork.
  
• Make the dressing by whisking lemon juice, honey, salt and pepper.
  
• Drizzle olive oil slowly while whisking. Here is the easiest (and least messy) way that I have found to peel a pomegranate. Slice a pom in half. Submerge in a bowl of water. Pull the arils out of the skin while underwater. The seeds will fall to the bottom and the fibers will rise to the top.
  
• Put the arils into a container and set aside.
  
• Now you have all the pieces. Pour half of the dressing into the farro and toss to coat. Top with vegetables and drizzle the remaining dressing over.
  
• Sprinkle with pomegranate and chopped parsley.
  

Nutrition

Calories: 354kcalCarbohydrates: 58gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 27mgFiber: 10g

Keyword ancient grains, farro salad,, healthy grains,, Mediterranean pomegranate salad,, roasted vegetable salad, thanksgiving vegetarian main dish

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