Monday, January 18, 2016

Warm Roasted Root Vegetable and Farro Salad

Warm Roasted Root Vegetable and Farro Salad

I know I've been going on about healthy new year cooking lately but the fact is that grains are a large part of my diet all year long. I have an entire shelf filled with canisters containing a wide variety of them and I love experimenting with new ways to use them. Farro is a favorite and, therefore, in frequent rotation.

Warm Roasted Root Vegetable and Farro Salad
This grain has literally been around for centuries, is high in fiber and protein, and has a mildly nutty flavor, similar to barley. Like barley, it's a common soup addition but I prefer it in a salad.

Although I think it's generally considered part of Italian cuisine, farro and most grains are also common in Middle Eastern cooking. I like both cuisines and I definitely like farro so there's often some fusion going on in my kitchen. I paired it with some naturally sweet root vegetables and balanced it with the earthy taste of tahini dressing.

Village Harvest, the brand I use, makes natural and unprocessed rice and grains and I also appreciate their corporate mission to support communities with sustainability projects and donations. You can learn more about them on their web site and find their products using this product locator. Enjoy!

Warm Roasted Root Vegetable and Farro Salad
by Hungry Couple
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ingredients (4 Servings)
  • 1 Cup Village Harvest Farro Perlato
  • 1 Butternut squash, peeled and cubed
  • 2 Beets, peeled and cubed
  • 2 Tablespoons olive oil
  • 2 Tablespoon chopped fresh parsley
  • Salt and pepper to taste

  • Yogurt Tahini Dressing:
  • 1 Clove garlic, peeled
  • 3 Tablespoons sesame paste
  • 1/4 Cup Greek yogurt
  • 2 Tablespoons lemon juice
  • 1/4 Cup water
  • Salt and pepper to taste
Warm Roasted Root Vegetable and Farro Salad
Pre-heat the oven to 400 degrees.

Toss the cubed butternut squash and beets in a bowl with the olive oil and spread out in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper and roast in the oven for 45 minutes, tossing about halfway through.

Add the farro to a large pot of boiling salted water, reduce the heat to medium low and cook for 20 minutes. Drain and return to the pot. When the vegetables are roasted, add to the farro, stir in the parsley and season with additional salt, if needed.

Make the dressing by adding the garlic, sesame paste, yogurt, lemon juice and water to a small food processor and pureeing until smooth. Season with salt and pepper. Serve the farro salad warm with the dressing.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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