AuthorMike EgrieCategory, DifficultyIntermediate
Winter Farro Salad
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 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 tbsp fresh lemon juice
 1 tbsp 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.

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

Ingredients

 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 tbsp fresh lemon juice
 1 tbsp honey
 ¼ cup crumbled chèvre (goat cheese)
 1 avocado, peeled, pitted and sliced
 ¼ cup pomegranate seeds

Directions

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.

Winter Farro Salad
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