PCC Winter Farro Salad
Serves: 12 to 16
Yield: 5-6 lbs
Also known as emmer, farro is versatile and provides a full-bodied flavor.
Ingredients
PreparationIngredients
- 2 cups emmer farro Add to list
- 4 cups water Add to list
- 3 teaspoons salt, divided Add to list
- 1 1/4 pounds butternut squash, peeled, seeded and diced into 1 1/2-inch chunks Add to list
- 3/4 cup olive oil, divided Add to list
- 1 teaspoon black pepper, divided Add to list
- 1 1/4 pounds portobello mushrooms, stems removed, cut into 1 1/2-inch chunks Add to list
- 1 cup roasted red peppers, diced into 1-inch pieces Add to list
- 1/4 cup roasted garlic cloves Add to list
- 1 tablespoon dried thyme Add to list
- 1 teaspoon ground rosemary Add to list
- 1/2 cup white balsamic vinegar Add to list
- 1/2 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces) Add to list
Preparation
Soak farro in water overnight. Bring water, pre-soaked farro and 2 teaspoons salt to a boil. Reduce heat to low and simmer for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. Refrigerate farro when cooled.
Preheat oven to 400° F.
Toss squash pieces lightly in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and roast in oven until brown on the edges and soft, about 20 minutes.
Toss mushrooms lightly in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast in oven until brown on the edges, about 12 to 15 minutes.
Add roasted red peppers to cooled farro.
In food processor, puree roasted garlic with thyme and rosemary. With the machine running, first drizzle in vinegar and then remaining olive oil until dressing is blended. Toss farro and red peppers with dressing, mushrooms and squash.
To serve, toss equal parts farro mixture and loosely packed chard and kale mix in individual bowls.
Recipe by , PCC Deli Merchandiser
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
Comments
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nutritional content of recipes
Has anyone calculated the nutritional content, protein, fiber, fat and carbs of this recipe?
January 27, 2012 at 01:01 PM — deegee (not verified)
LOVE this dish!
I had this salad on Saturday at the West Seattle PCC and it CHANGED MY LIFE! I'm making it tonight for dinner with toasted chickpeas! Thank you so much for posting the recipe!
November 07, 2011 at 03:58 PM — Kate (not verified)