Farro-Vegetable Salad
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Farro-Vegetable Salad

Prep: 20 minutes
Roast: 15 minutes • Serves: 4

1 cup pearled farro
1/2 cup raw pepitas
Nonstick cooking spray
2 cups packed baby kale
1 cup broccoli florets
1 cup purple cauliflower florets
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup crumbled chèvre
1 avocado, peeled, pitted and sliced
1/4 cup pomegranate arils

1.Preheat oven to 400°. Prepare farro as label directs; cool.

2.In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

3.Spray rimmed baking pan with cooking spray. In large bowl, toss kale, broccoli, cauliflower, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on prepared pan. Roast 15 minutes or until golden brown and tender.

4.In large bowl, whisk lemon juice, honey, remaining 3 tablespoons oil and 1/4 teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.

5.Serve farro mixture topped with avocado, pomegranate arils and pepitas.

Approximate nutritional values per serving (1-1/4 cups salad, 1/4 avocado, 1 T. arils, 2 T. pepitas):
497 Calories, 29g Fat (5g Saturated), 10mg Cholesterol, 46mg Sodium, 53g Carbohydrates, 12g Fiber, 15g Protein