This salad is also a wonderful main course on its own or served along side a veggie burger on toasted sourdough or asiago cheese bread. Speaking of which, and this is totally off the subject, I love the asiago cheese bread from Panera. It’s truly decadent treat. I buy it but the loaf at my local Panera. Try buttering it on both sides and then toasting each side until golden brown and crispy on a skillet over medium heat. WOW!! It’s highly, highly addictive and makes a bowl of soup way better…thank you Panera, you hit a home run with this one!
Ok, I seriously digressed there. This farro salad is colorful and really comforting with the roasted veggies, bite of the roasted chick peas and the soft nutty farro. I added some roasted kale here as well not only for added nutrition and color but a nice flavor as it comes out crispy when you roast it until browned.
- 1½ cups of dry farro, rinsed and drained
- 3 carrots - peeled, sliced lengthwise and diced into approximately 1 inch pieces
- ½ of a large head of cauliflower - cut into small florets
- 1 can of chick peas rinsed and drained
- ½ teaspoon crushed red pepper flakes (optional)
- 3 cups of chopped kale - washed and patted dry
- 2 Tablespoons olive oil
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- Pour the farro into a large saucepan and add water to completely cover it with at least one inch over the top. Bring the farro to a rolling boil with the cover on and cook at a low boil for approximately 15-20 minutes until tender to the bite. If your farro comes in a package, cook it according to package directions. Drain the water off the farro and set it aside until the veggies are ready.
- Place the veggies and the chick peas onto sheet pans lined with foil (if they're not non-stick). Lightly drizzle the veggies with olive oil and sprinkle with salt and black pepper. I add about ½ teaspoon of crushed red pepper flakes to the chick peas for extra flavor. If you do not like the heat, you can omit this step. Roast the veggies and chick peas in a 400 degree oven for approximately 15 minutes until fork tender and the chick peas are golden brown. Stir and flip the veggies and chick peas around with a spatula after about 10 minutes. This is a good time to check the tenderness of them as well.
- Toss the kale with some olive oil, lemon zest and lemon juice. Sprinkle it with salt. Cook it on a sheet pan in a 400 degree oven for approximately 10 minutes until browned and crispy.
- Mix the veggies, chick peas and kale into the farro and gently stir to combine all ingredients. I think this would also be nice served drizzled with a honey balsamic dressing. That recipe is on the next post.