Harvest Farro Salad Recipes
HARVEST FARRO SALAD
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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