This Roasted Vegetable Farro Salad with Pomegranate Arils, Parsley and Pistachios is versatile – a balanced mix of veggies, carbohydrates, and enjoyable crunchy and sweet bites.
My favorite meal to prep for a week is a grain salad, something that can be served warm, cold, on top of lettuce or wilted greens, or topped with protein.
This farro salad is perfect for making an appearance in a few meals for the week. You could easily double the recipe for a larger family to stretch you out for a few quick packed lunches or easy dinners!
- 1 small butternut squash (1.5 lbs)
- 1 small head of cauliflower (1 lb)
- 2 tablespoons olive oil, divided
- 1 cup dry pearled farro
- 1 teaspoon white wine vinegar
- ¼ of a red onion
- ½ cup fresh parsley
- 1 cup pomegranate seeds
- ⅓ cup shelled pistachios
- Preheat the oven to 350 degrees.
- Prepare the butternut squash for roasting by slicing it in half and using a grapefruit spoon to scoop out the seeds and guts. Peel the skin off and dice the remaining flesh into small 1-inch cubes.
- Chop the head of cauliflower into small florets.
- Toss the squash and cauliflower with 1 tablespoon of olive oil and spread it out on a baking sheet with parchment paper. Roast the vegetables for 45 minutes, tossing two or three times to allow browning on all sides.
- While the vegetables are roasting, cook the pearled farro per package instructions (about 25 minutes). It should still be a bit chewy. Drain the farro into a colander and rinse it with cold water.
- In a bowl, toss the cooked farro with the remaining tablespoon of olive oil and white wine vinegar.
- Thinly slice the red onion and chop the parsley. Deseed the pomegranate if necessary and chop up the pistachios.
- To serve, combine the cooked farro, roasted vegetables, red onion, parsley, pomegranate seeds, and pistachios. Serve the salad plain, on top of wilted greens, a salad, or with a cooked protein, and garnish with additional pistachios and parsley.
I hope you enjoy this additional Back To Basics January meal idea. While the veggies can roast quicker at a higher temperature, I like to roast the veggies for this salad while I have other things in the oven – baked chicken or fish, and maybe some sweet potatoes roasting. Multitasking at its best!
I don’t have many updates on my #BackToBasicsJanuary goals from this weekend since we are still without a fully functional kitchen, and we both came down with a bad cold. I am hoping to hard boil some eggs for snacks and keep up the green julius smoothies for lots of Vitamin C.
Hope you all are staying healthy + warm!