PCC Winter Farro Salad

Serves: 12 to 16

Yield: 5 to 6 pounds

Your rating: None (20 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Also known as emmer, farro is versatile and provides a full-bodied flavor.

Ingredients

  • 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 and 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 and 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. Roast in oven until soft and brown on the edges, 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, 12 to 15 minutes.

Add roasted red peppers to cooled farro.

In a 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, squash and mushrooms.

To serve, toss equal parts farro mixture and loosely packed chard and kale mix in individual bowls.

EACH SERVING: 220 cal, 12g fat (1.5g sat),0mg chol, 530mg sodium, 27g carb, 5g fiber, 5g protein

Recipe by Leon Bloom, 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!

Learn more about our recipes. View guidelines »

More about: chard, cruciferous vegetables, emmer farro, greens, kale, mushrooms, winter squash

Comments

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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!

nutritional content of recipes

Has anyone calculated the nutritional content, protein, fiber, fat and carbs of this recipe?

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