Harvest Farro Salad Recipes

HARVEST FARRO SALAD

Harvest Farro Salad image

Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!

Provided by Holly Nilsson

Time 50m

Number Of Ingredients 11

Ingredients

¾ cup farro (uncooked )
½ cup pomegranate arils
⅓ cup pecans (toasted)
⅓ cup feta cheese (crumbled )
1 ½ cups arugula (packed)
½ cup balsamic dressing (or homemade dressing below)
½ red onion ( thinly sliced)
1 ½ cups butternut squash (½" diced)
1 ½ cups Brussels sprouts (washed and halved)
2 tablespoons olive oil (divided)
salt & pepper to taste

Steps:

Preheat oven to 425°F.
Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
Top with remaining pecans and feta before serving.

Nutrition Facts : Calories 454 kcal, Carbohydrate 47 g, Protein 9 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 422 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving

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