Warm Festive Farro Salad
Article Published on Apr 14, 2016
Try a warming savoury dish that is bright and colorful and great as a side or on its own as a meal with this warm festive farro salad.
What Is Farro?
One of the oldest grains on the planet, farro is part of the wheat family and also goes by the name emmer wheat. It has a wonderful nutty taste and can be use in place of rice. It is also referred to as spelt and this is what most people know it as. It is easier to digest than most commercial wheat and tastes amazing. Farro is rich in iron, B vitamins, and even protein. It can also be substituted in any recipe as a flour, pasta, or grain. Just remember, it is wheat free, not gluten free!
Warm Festive Farro Salad
- 1 cup farro (spelt)–soaked overnight
- 1 cup vegetable stock
- ½ butternut squash, cubed
- 1 red onion, chopped
- 1 cup portobello mushrooms, chopped
- 1 cup rainbow chard or spinach, thinly sliced
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon sea salt
- Dash of herbes de provence
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ¼ cup toasted walnuts, pine nuts
- 1⁄3 cup cranberries or currants
1. Preheat oven to 350F. Rinse and place farro into a pot with vegetable stock and 1 cup of water. Bring to a boil, reduce heat, and simmer for 45 minutes to 1 hour.
2. Set aside farro.
3. Place cubed butternut squash on a baking tray with 1 tablespoon of olive oil and place in the oven for 30 minutes.
4. In a saucepan, heat 1 tablespoon olive oil with garlic over medium heat and add onions, mushrooms, and currants and sauté until softened.
5. Add spinach or chard, sea salt, dry herbs and balsamic vinegar. Let sit for a few minutes so flavors combine.
6. Place cooked farro into a large bowl, add olive oil, butternut squash, onion, mushroom, spinach mixtures and mix everything together.
7. Add walnuts and crumbled goat cheese.
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