Goat Cheese And Vegetable Farro Salad Recipes

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LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT



Lemony Farro Pasta Salad With Goat Cheese and Mint image

Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, pastas, salads and dressings, main course, side dish

Time 45m

Yield 10 to 14 servings

Number Of Ingredients 19

Kosher salt
1 cup farro
2 bay leaves
1 pound orzo
3/4 cup diced dried apricots
3/4 cup thinly sliced red onion
3/4 cup thinly sliced celery
3 tablespoons fresh lemon juice
3/4 cup sliced almonds
2 cups baby spinach leaves (2 ounces)
1 cup crumbled fresh goat cheese (4 ounces)
1/2 cup torn mint leaves
1/2 cup coarsely chopped parsley leaves
Freshly ground black pepper
2 large lemons
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more to taste
2/3 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
  • While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
  • Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
  • In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
  • Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
  • Drizzle with olive oil and freshly ground black pepper before serving.

FARRO AND KALE SALAD WITH GOAT CHEESE



Farro and Kale Salad with Goat Cheese image

You're going to love this delicious and nutritious kale and farro salad recipe! It's full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 45m

Number Of Ingredients 11

1 cup uncooked farro, rinsed
1/4 teaspoon fine sea salt
1 big bunch curly green kale, ribs removed and chopped into small, bite-sized pieces
1/2 cup raw sliced almonds
1/3 cup roughly chopped dried cherries or cranberries
4 ounces goat cheese, crumbled
1/3 cup extra-virgin olive oil
1 tablespoon + 1 teaspoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, pressed or minced
1/4 teaspoon fine sea salt

Steps:

  • To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
  • Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it's darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
  • To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
  • To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
  • Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
  • Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn't taste amazing yet, stir in more vinegar by the teaspoon until it does.
  • Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.

Nutrition Facts : ServingSize 1 large salad, Calories 565 calories, Sugar 10 g, Sodium 497 mg, Fat 32.2 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 9.7 g, Protein 16 g, Cholesterol 13.1 mg

FARRO, ROASTED BEET AND GOAT CHEESE SALAD



Farro, Roasted Beet and Goat Cheese Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

8 ounces baby red beets with greens
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 sprigs thyme
2 cloves garlic, unpeeled
1/3 cup pistachios
2 tablespoons unsalted butter
1 cup Italian pearled farro, rinsed and drained
1/4 cup red wine vinegar
4 ounces goat cheese, crumbled.

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
  • Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
  • Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
  • While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
  • With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
  • Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
  • Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE



Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese image

I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play-roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.

Provided by Athena Calderone

Categories     Side     Lunch     Grains     Sweet Potato/Yam     Radish     Dill     Pistachio     Goat Cheese     Vegetarian

Yield Serves 4

Number Of Ingredients 13

1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3/4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 425°F (220°C).
  • Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
  • Cook the farro according to the package directions. Drain.
  • In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

GOAT CHEESE AND VEGETABLE FARRO SALAD



Goat Cheese and Vegetable Farro Salad image

This colorful vegetarian salad is perfect for that summer backyard get-together.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 17

2 cups uncooked farro
4 1/2 cups water
1/2 teaspoon salt
1 medium yellow onion, cut into 8 wedges
3 bell peppers (red, orange or yellow), cut into chunks
1/2 lb fresh asparagus spears, trimmed
1 package (8 oz) baby portabella mushrooms
2 cups cherry tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
5 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
4 oz chèvre (goat) cheese, crumbled (1/2 cup)

Steps:

  • Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
  • Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
  • In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
  • In large bowl, toss farro with 3 tablespoons dressing until well blended.
  • Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.

Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 10 mg, Fat 3, Fiber 6 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g

FARRO, PEA SHOOT, AND GOAT CHEESE SALAD



Farro, Pea Shoot, and Goat Cheese Salad image

This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 cup farro
1 cup fresh shelled peas (from 1 lb peas in pods)
2 ounces pea shoots, torn into bite-size pieces
1/3 cup small fresh mint leaves
1/3 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 tablespoon plus 1 tsp fresh lemon juice
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 ounce goat cheese, crumbled

Steps:

  • Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.
  • As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.
  • Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.

Nutrition Facts : Calories 202 g, Cholesterol 4 g, Fat 8 g, Fiber 6 g, Protein 8 g, Sodium 67 g

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From itsavegworldafterall.com


CREAMY GOAT CHEESE AND ARUGULA FARRO SALAD - TWO PEAS & THEIR …
2019-08-05 Drain the broth from the farro and return the farro to the pan. Add the crumbled goat cheese to the pan and stir until farro is coated and creamy. Add in the olive oil and fresh lemon juice. Season with salt and black pepper, to taste. Pour the farro into a large serving bowl. Add the arugula, corn, tomatoes, sliced green onions, and basil.
From twopeasandtheirpod.com


CRANBERRY GOAT CHEESE FARRO SALAD - FRESH ERICA
2021-09-15 Instructions. Toss together the farro, dried cranberries, nuts, goat cheese, beans, and scallions until well combined. Whisk together the mustard, maple syrup, ACV, oil, and salt to make the dressing. Toss the grain salad with dressing and enjoy as is or serve over optional massaged kale or green of choice.
From fresherica.com


FARRO, ASPARAGUS, AND GOAT CHEESE SALAD RECIPE | METROPOLITAN …
Check out their favorite recipe for Farro, Asparagus, and Goat Cheese Salad, with easy-to-follow instructions and a complete list of ingredients. Jun 19, 2019 - Our culinary experts are always creating fresh and seasonal dishes with unique flavors.
From pinterest.com


25 BEST FARRO RECIPES TO TRY INSTEAD OF RICE - INSANELY GOOD
2022-06-27 10. Savory Garlic Farro. Ditch the tired old holiday sides this year and try this garlic farro instead. Not only is this dish effortless, but it makes a unique accompaniment to fish, chicken, pork – you name it! This four-ingredient wonder deserves to be a mainstay in your weekly rotation. Go to Recipe. 11.
From insanelygoodrecipes.com


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