WARM FARRO SALAD WITH ROASTED ROOT VEGETABLES
By Jenny Warshafsky
This recipe is satisfying meal all on its own, or a hearty side. Either way, it is a crave-worthy dish that you can still feel good about.
- 1 bunch radishes
- 1 large carrot
- 2 medium turnips (optional, or substitute parsnips)
- 1 cup uncooked farro
- ¼ cup whole almonds (slivers or slices will also work, but whole preferred)
- 1-2 cups bitter greens, cleaned and roughly chopped (tip: use the greens from the radishes!)
- 3 cloves garlic, crushed and chopped
- 3T balsamic vinegar
- 3T dijon mustard
- 2C water or vegetable broth
- Olive oil
- Preheat oven to 400 degrees.
- Clean and chop root vegetables (halve or quarter radishes depending on size, then cube carrot and turnips to roughly the same size as the radishes--does not have to be precise).
- Toss root vegetables with about 1T of olive oil and sprinkle with 2 heavy pinches of salt (about ⅛ tsp).
- Bake 25-30 minutes (depending on how charred you like your veggies; they’re done enough as long as they are fork tender).
- Heat a large sauté pan over medium high heat (pan must come with a lid).
- Toast the farro in the pan until slightly browned (if not using a nonstick pan, coat the bottom with a little oil).
- Add the almonds and water (or broth) and turn heat to high.
- Once boiling, cover and reduce heat to medium low and cook for 20 minutes.
- While veggies and farro cook, prep your greens and garlic.
- Combine the balsamic vinegar, mustard, and about 1/8 tsp of salt.
- Once farro is done cooking (it will be soft and fluffy), stir in your mustard/vinegar sauce and turn heat back up to medium high.
- Add garlic, greens, and 1T of olive oil to the pan and move everything around until the greens are bright and slightly wilted.
- Top the farro with the finished root vegetables and enjoy.