Description
A warm, hearty farro salad featuring roasted root vegetables, baby spinach, tangy lemon dressing, creamy goat cheese, crunchy pistachios, and sweet dried cranberries. Perfect as a comforting side or a light main dish, this nourishing salad combines wholesome grains and seasonal produce with vibrant flavors and textures.
Ingredients
Scale
For the Roasted Vegetables:
- 1 1/2 tablespoons olive oil
- 3 cups cubed butternut squash
- 3 carrots, peeled and sliced
- 1/2 red onion, cut into 1/2 inch wedges
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- Sea salt and ground black pepper, to taste
For the Farro:
- 1 cup farro
- 1 cup vegetable broth
- 1 cup water
For the Salad:
- 5 oz baby spinach (about 1/2 bag)
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/3 cup crumbled goat cheese
- 1/3 cup chopped pistachios
- 1/4 cup dried cranberries
- Sea salt and ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
- Roast vegetables: In a large mixing bowl, toss the cubed butternut squash, sliced carrots, and red onion wedges with olive oil, dried rosemary, and minced garlic. Spread the vegetables in a single layer on a baking sheet. Sprinkle with sea salt and ground black pepper. Roast in the oven for 55 minutes, until tender and lightly browned. Transfer the roasted vegetables to a large mixing bowl.
- Cook farro: While vegetables roast, bring vegetable broth and water to a boil in a small saucepan. Add the farro, lower the heat to a simmer, and cook uncovered for 20 minutes or until tender. Drain any excess liquid if necessary.
- Combine salad components: Add the cooked farro to the bowl with the roasted vegetables. While the mixture is still hot, stir in the baby spinach leaves so they wilt slightly.
- Add dressing and toppings: Stir in the lemon juice, lemon zest, red wine vinegar, and olive oil to dress the salad. Fold in the crumbled goat cheese, chopped pistachios, and dried cranberries. Season with additional salt and pepper to taste.
- Serve: Serve the salad warm or chilled as desired.
Notes
- This salad can be refrigerated in an airtight container for up to 3 days.
- It freezes well; thaw overnight in the fridge or warm gently in the microwave before serving.
- Use garlic powder as a substitute if fresh garlic is unavailable.
- Adjust salt and pepper to your taste preferences.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
