Autumn Farro Salad with Lemon Dressing

by | Sep 8, 2019 | American, Dinner, Fall, Salad

 

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Autumn Farro Salad with Lemon Dressing

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Salad
Cuisine: American, Vegan, WFPB
Keyword: automn farro salad, hearty fall salad
Servings: 6
Calories: 440kcal

Equipment

  • rice maker

Ingredients

For the salad:

  • 1 cup farro
  • 1 head cauliflower cut into small florets
  • 2 sweet potatoes peeled and chopped
  • 1 tbsp olive oil OPTIONAL
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 apple large, cored and chopped

For the lemon dressing:

  • 1 bunch parsley chopped
  • 1 clove garlic minced
  • 2/3 cup olive oil OPTIONAL1
  • 1 lemon juice of
  • 1 tsp maple syrup
  • salt to taste
  • pepper to taste

Instructions

  • Cook the farro with 2.25 cups of water in the rice maker using the white rice setting.
  • Preheat the oven to 425 degrees. Line a baking sheet with a silicone mat. Place cauliflower and sweet potato on a baking sheet and optionally drizzle with oil. Sprinkle with salt and pepper, oregano, and thyme. Roast for 20 minutes, flip, return to oven and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
  • In a small bowl, whisk together all the dressing ingredients. Chop the apple and set aside.
  • In a large bowl, mix together the cooked farro and the vegetables. Can be served hot or cold.

Nutrition

Calories: 440kcal | Carbohydrates: 47g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 636mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6964IU | Vitamin C: 71mg | Calcium: 67mg | Iron: 3mg
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