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 (like this Cinnamon Roasted Carrot and Farro 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!
Marisa
Liz @ I Heart Vegetables says
This looks delicious! I love farro đ I haven’t made it in forever though! Such a perfect way to make this dish nice and filling!
Marisa says
I hadn’t had it in awhile either – I love how chewy it is!
Hannah @ CleanEatingVeggieGirl says
This salad is SO pretty!!! It makes me excited for Spring even though it contains Winter produce đ I love butternut squash in salad, and still need to try farro in one!
Marisa says
I can’t wait for spring either!
Erin @ The Almond Eater says
YUMMMM I love farro. It’s so underrated!
Marisa says
I try to mix it up so I’m happy to have farro back in the rotation!
Anne|Craving Something Healthy says
Beautiful salad! Farro is one of my fave grains – can’t wait to try this đ
Marisa says
Thanks Anne – glad to hear you also love farro.
genevieve @ gratitude and greens says
Yum, I love the texture of farro! I also love pistachios and pomegranates. So tasty!
Marisa says
Same! The pistachios add an awesome crunch and the pom seeds are juicy, so it’s a texture explosion đ
Carly @ Snack Therapy says
Mmm, I love farro. This is my kind of salad – filled with grains!
Marisa says
Agreed! Salad should have minimal lettuce, always. I have another gem of a salad recipe (AKA limited greens) coming soon too!
Abby Kamp says
Hi Marissa,
Long overdue, but I finally made this salad for dinner tonight. It was absolutely delicious! I added a little more white wine vinegar because I weirdly like a vinegar-y kick. But this is definitely a repeat recipe. đ
Abby
Marisa says
Glad to hear you enjoyed it, Abby, and thanks for the reminder that I should make this salad again too. Hope you are well!