Dairy-free, Vegan

Farro Salad with Honey Vinaigrette

Recipe Snapshot

Servings

8

Total Time

1 h 30 min

Course

dinner

Ingredients

Preheat oven. Combine olive oil, apple cider vinegar, dijon, honey,  minced shallot, sliced chives, chopped tarragon, Kosher salt and black pepper in a mason jar, then secure with lid and shake vigorously.

Make the dressing

1

To make in a rice cooker: rinse 1 ½ cups farro for 30-60 seconds under cool water, then add to the bowl of a rice cooker and cover. Cook on the ‘brown rice’ setting.

Cook the farro

2

To make farro on a stovetop: bring vegetable stock (or water) to a rapid boil, then pour in farro and stir. Simmer until the farro is tender. Drain excess water (like with pasta), then stir the chopped kale leaves into the farro while it’s still hot.

Stove top instructions

3

Place carrots, halved shallots, and kale stems on a large rimmed baking sheet lined with parchment, then drizzle with olive oil, Kosher salt, and  black pepper. Roast tossing once halfway through.

Roast the veggies

4

In a large mixing bowl, combine the cooked farro and kale leaves, the roasted veggies, scallion, dried cranberries, and toasted pecans. Pour as much of the dressing on top as you like, then stir to thoroughly mix. Taste and adjust seasoning, as needed.

Assemble the salad

5

Pour the salad into a large serving bowl, then garnish with pomegranate seeds and additional chives, if using. Sprinkle with flaky sea salt. Serve immediately or at room temp!

Garnish, then serve

&

Meet Author

Ari

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