WARM FARRO SALAD
Provided by Food Network Kitchen
Time 40m
Steps:
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
- Serves: 4 (side); Calories: 293; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 10 grams; Cholesterol: 6 milligrams; Sodium: 689 milligrams
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Mr Tawhid ff 69
[email protected]This salad is on my to-make list! I love farro and roasted vegetables.
Bjay bajgain
[email protected]I'm excited to try this recipe! It looks delicious and healthy.
Sajjad Jamali
[email protected]Overall, this salad was a good starting point, but I would make some modifications to suit my personal taste.
Jeysiel Brown
[email protected]I found the dressing to be a bit too oily. I would recommend using less olive oil or using a different type of dressing.
Darlington Esu
[email protected]The farro took longer to cook than the recipe stated. I had to add extra water and cook it for an additional 10 minutes.
Sali Losha
[email protected]This salad was a bit too bland for my taste. I think it could have used more seasoning or a more flavorful dressing.
JENIPHER TUSHABE
[email protected]I'm not a huge fan of farro, but I really enjoyed this salad. The roasted vegetables and dressing helped to balance out the flavor of the farro.
azhar prince
[email protected]This salad is a great make-ahead meal. I like to make it on the weekend and then enjoy it throughout the week for lunch or dinner. It's also a great option for picnics and potlucks.
Parben Begum
[email protected]I love how versatile this salad is! I've tried it with different vegetables and dressings, and it's always delicious. It's a great way to use up leftover roasted vegetables.
Games channel
[email protected]This salad is a keeper! It's healthy, delicious, and easy to make. I've already made it twice and I'm sure I'll be making it many more times in the future.
Logan Richards
[email protected]I made this salad for a potluck and it was a huge hit! Everyone raved about the unique flavors and the beautiful presentation. I'm so glad I found this recipe!
Lace Pitchford
[email protected]I followed the recipe and it turned out perfectly! The farro salad was packed with flavor and the vegetables were cooked to perfection. My family loved it and I will definitely be making it again!
Kivanc Batur
[email protected]This warm farro salad was a delightful culinary experience! The combination of roasted vegetables, tender farro, and tangy dressing was simply irresistible. I loved the textures and flavors that came together in each bite.