Print

Winter Farro Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Winter Farro Salad is the perfect combination of hearty grains, roasted vegetables, and fresh herbs. It’s a dish that celebrates the season, featuring nutty farro paired with vibrant winter vegetables, and dressed with a zesty vinaigrette. Packed with flavor and nutrients, this salad is both satisfying and refreshing, making it ideal for winter months when you’re craving something hearty yet healthy. Whether served as a side or a main dish, Winter Farro Salad is sure to become a go-to recipe during the colder months.

Ingredients

Scale

Here’s what you’ll need to make Winter Farro Salad:

  • 1 ½ cups farro, rinsed
  • 2 tablespoons olive oil
  • 1 small butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 2 large carrots, peeled and sliced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 4 cups mixed greens (e.g., arugula, spinach, kale)
  • ½ cup feta cheese, crumbled (optional)
  • ¼ cup walnuts, toasted and chopped (optional)
  • ¼ cup dried cranberries (optional)

Instructions

Cook the Farro:

  1. Rinse the Farro: Place the farro in a fine mesh sieve and rinse under cold water to remove any excess starch.
  2. Cook the Farro: In a medium saucepan, add the rinsed farro and cover with water. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes until the farro is tender but still chewy. Drain any excess water and set aside to cool.

Roast the Vegetables:

  1. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Spread the cubed butternut squash, halved Brussels sprouts, and sliced carrots on a baking sheet. Drizzle with olive oil and season with fresh thyme, rosemary, salt, and pepper.
  2. Roast the Vegetables: Roast in the preheated oven for 25-30 minutes, stirring once or twice, until the vegetables are golden brown and tender.

Assemble the Salad:

  1. Combine Farro and Vegetables: In a large mixing bowl, combine the cooked farro with the roasted vegetables. Toss to combine.
  2. Add the Greens and Toppings: Add the fresh mixed greens to the bowl and gently toss again. If desired, sprinkle with feta cheese, toasted walnuts, and dried cranberries.

Prepare the Dressing:

  1. Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper until the dressing is well combined.
  2. Dress the Salad: Drizzle the dressing over the farro and vegetable mixture and toss until everything is evenly coated.

Serve:

  1. Serve Immediately or Chill: The salad can be served warm or chilled. If you prefer a colder salad, refrigerate it for 30 minutes before serving.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/winter-farro-salad/