Budget Bytes Mediterranean Farro Salad Recipes

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ROASTED CAULIFLOWER SALAD WITH LEMON TAHINI DRESSING



Roasted Cauliflower Salad with Lemon Tahini Dressing image

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

Provided by Beth - Budget Bytes

Time 50m

Number Of Ingredients 18

1 head cauliflower ($2.99)
1/2 red onion ($0.55)
2 Tbsp olive oil ($0.32)
Salt and Pepper to taste ($0.05)
1/2 bunch parsley ($0.45)
1/3 cup tahini ($1.13)
1/3 cup water ($0.00)
1/4 cup lemon juice ($0.18)
2 cloves garlic, minced ($0.16)
1/2 tsp cumin ($0.05)
1/4 tsp cayenne ($0.03)
1/4 tsp salt ($0.02)
1 15oz. can chickpeas ($0.79)
1 Tbsp olive oil ($0.16)
1/2 tsp smoked paprika ($0.05)
1/4 tsp garlic powder ($0.03)
1/8 tsp cayenne ($0.02)
Salt and Pepper to taste ($0.05)

Steps:

  • Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
  • Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
  • While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
  • Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
  • Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
  • To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving, Calories 374 kcal, Carbohydrate 30.08 g, Protein 11.13 g, Fat 24 g, Fiber 9.08 g, Sodium 620.8 mg

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS



Mediterranean Farro Salad with Arugula and Walnuts image

Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 12

1 cup dry farro
kosher salt
2 cups baby arugula
1 cup cherry tomatoes, (halved)
2 green onions, (trimmed and chopped)
1 bell pepper (any color), (cored and chopped)
¾ cup walnut halves/pieces
½ cup chopped fresh parsley
1/4 cup chopped fresh mint
¼ cup chopped fresh dill
Feta cheese, (to your liking)
5 tablespoons Homemade Greek salad dressing,

Steps:

  • Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
  • Make the dressing using this Greek salad dressing recipe.
  • Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving

MEDITERRANEAN FARRO SALAD



Mediterranean Farro Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 side-dish servings

Number Of Ingredients 11

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
  • Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
  • Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

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