Slow Roasted Winter Farro (Printable Version)

A nourishing blend of chewy farro and roasted winter vegetables tossed in a bright vinaigrette.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 small butternut squash, peeled and cubed (about 2 cups)
04 - 2 medium carrots, peeled and sliced
05 - 1 small red onion, cut into wedges
06 - 1 small parsnip, peeled and sliced
07 - 1 small beet, peeled and cubed
08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and pepper, to taste

→ Garnishes

17 - ¼ cup crumbled goat cheese or feta (optional)
18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons toasted pumpkin seeds or walnuts

# How to Make It:

01 - Set oven to 400°F and line a large baking sheet with parchment paper.
02 - Toss butternut squash, carrots, red onion, parsnip, and beet with olive oil, salt, and black pepper in a large bowl. Spread on the baking sheet evenly.
03 - Roast vegetables for 35 to 40 minutes, stirring once halfway through, until tender and caramelized.
04 - Bring farro and vegetable broth or water to a boil in a medium saucepan. Reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender but chewy. Drain excess liquid and let cool slightly.
05 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
06 - In a large bowl, combine cooked farro and roasted vegetables. Pour dressing over and toss gently to combine.
07 - Top with crumbled goat cheese or feta if desired, chopped fresh parsley, and toasted pumpkin seeds or walnuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns humble winter produce into something deeply satisfying without any fuss.
  • The chewy farro soaks up the tangy dressing and balances the sweetness of caramelized vegetables perfectly.
  • You can make it ahead and it actually tastes better the next day once the flavors meld together.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this salad special.
  • Taste the farro as it cooks because different brands can vary in cooking time, and you want it tender but still pleasantly chewy, not mushy.
  • Add the dressing while the farro and vegetables are still slightly warm so they absorb the flavors better and the whole salad tastes more cohesive.
03 -
  • Roast the beets on a separate corner of the pan or on their own sheet if you don't want everything stained pink, though I actually love the way the color bleeds through.
  • Use a really good olive oil for the dressing because it's one of the main flavors, and a cheap one will taste flat and greasy instead of fruity and rich.
  • If you're making this ahead, hold back half the dressing and toss it in just before serving so the salad doesn't get too soggy sitting in the fridge.

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