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The Washington Post

Roasted Vegetable and Farro Salad

Roasted Vegetable and Farro Salad 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Mar 20, 2013

Chewy, nutty farro helps make this salad good for the still-cool nights of late winter into early spring, or anytime you want a particularly hearty vegetarian salad. A za'atar-spiced vinaigrette, figs and almonds give it the flavors of the Middle East.

Make Ahead: The farro can be cooked and refrigerated for up to 1 week or frozen for up to 6 months. The vegetables can be roasted and refrigerated for up to 1 week. The vinaigrette can be refrigerated for up to 1 week.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 cup semi-pearled farro
  • 1 1/2 cups water
  • 4 medium carrots (about 12 ounces total), scrubbed and cut into 1/2-inch slices
  • 8 ounces Brussels sprouts, trimmed and quartered
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 4 ounces (2 cups lightly packed) kale leaves, thinly sliced
  • 4 large dried Mission figs, stemmed and chopped
  • 1/2 cup slivered almonds
  • 1 tablespoon za'atar (spice blend)
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1/4 cup crumbled feta cheese

Directions

Combine the farro and water in a medium saucepan over medium-high heat. Bring the water to a boil, then reduce the heat so the liquid is barely bubbling; cover and cook for 20 minutes. Remove from the heat; drain any excess water, cover and let stand for at least 10 minutes or until it cools to room temperature.

Meanwhile, preheat the oven to 500 degrees.

Toss the carrots and Brussels sprouts on a rimmed baking sheet with 1 tablespoon of the oil and the salt. Roast until the Brussels sprouts are caramelized around the edges and the carrots are barely tender (but not soft) when pierced with a fork, 10 to 15 minutes. Let cool to room temperature.

Place the kale in a serving bowl and massage the leaves by picking them up by the handful and squeezing/crumpling them. Repeat for a few minutes, until the kale turns silky and darkens in color. Add the figs, almonds, cooked farro and roasted carrots and Brussels sprouts; toss to combine.

Whisk together the remaining 1/4 cup of oil, the za'atar, vinegar and honey in a medium bowl to form an emulsified vinaigrette, then stir in the feta. Pour over the salad and toss to incorporate.

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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving (based on 6): 350


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 3g 15%

Cholesterol: 5mg 2%

Sodium: 310mg 13%

Total Carbohydrates: 41g 14%

Dietary Fiber: 8g 32%

Sugar: 8g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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