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
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.