Autumn Farro Salad with Lemon Dressing
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dinner, Salad
Cuisine: American, Vegan, WFPB
Keyword: automn farro salad, hearty fall salad
Servings: 6
Calories: 440kcal
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
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.
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