Mediterranean Farro Salad
Mediterranean Farro Salad
Wednesday, January 13th 2021, 4:36 pm
By:
News 9
Mediterranean Farro Salad- 3/4 cup farro
- 5 cups water
- Salt
- Assorted veggies: Eggplant, red/yellow peppers, mushrooms
- 1 lemon, sliced
- 3 cloves garlic
- Olive oil
- Salt/pepper
Mango Citrus Vinaigrette:
- 1 mango, cubed
- 1 lime, juiced
- 1 orange, juiced
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt/pepper, to taste
To prepare farro:
- In a medium size sauce pan, bring 4 cups of water to a rolling boil with a generous pinch of salt.
- Add borrow and boil for 15 to 20 minutes or until al dente.
- Do not over cook.
- Done farro will be firm but you can bite into it when it’s done.
- Drain farro through a fine mesh strainer and then line a baking sheet with paper towels and spread the grains out to dry for about 15 minutes.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper. Y
- Drizzle cubed vegetables that you would like to roast with olive oil.
- Sprinkle with salt and pepper and put in the oven to roast for 25 to 30 minutes or until browned.
- Stir halfway through to get even browning.
- Once browned remove from the oven and allow veggies to cool.
Dressing:
- Put all of the ingredients in a blender except for olive oil.
- Blend till smooth.
- Slowly pour the olive oil into the blender as it is running.
- Season with salt and pepper.
To assemble the salad:
- Toss together the cooked farro, veggies and then drizzle dressing over the veggies and toss.
- Just add enough to flavor without making it goopy.
- Serve!
- Chill leftovers in airtight container.
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