Roasted Vegetable Farro Salad with Pomegranate and Pistachio
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Chop the head of cauliflower into small florets.
  4. 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.
  5. 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.
  6. In a bowl, toss the cooked farro with the remaining tablespoon of olive oil and white wine vinegar.
  7. Thinly slice the red onion and chop the parsley. Deseed the pomegranate if necessary and chop up the pistachios.
  8. 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.
Notes
This dish can be served warm or cold. If refrigerating leftovers, keep the pistachios out of the mixture so they don't soften.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/01/12/roasted-vegetable-farro-salad-with-pomegranate-and-pistachio/