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Winter Farro Salad

Winter Farro Salad

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

  • 1 cup pearled farro
  • ½ cup raw pepitas
  • 2 cups packed baby kale
  • 1 cup broccoli  florets
  • 1 cup purple cauliflower florets
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ¼ cup crumbled chèvre (goat cheese)
  • 1 avocado, peeled, pitted and sliced
  • ¼ cup pomegranate seeds


  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 ¼ teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.
  5. Serve farro mixture topped with avocado, pomegranate seeds and pepitas

Per serving: 497 Calories, 29g Fat (5g Saturated), 10mg Cholesterol, 346mg Sodium, 53g Carbohydrates, 12g Fiber, 9g Sugars, 4g Added Sugars, 15g Protein

Dietitian Tip: Pump up the protein with the cut of the week!

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