I'm always ready to add a new salad to the mix. Since I'm a huge fan of farro and vegetables it was pretty obvious what I needed to do. So while the farro was cooking I started dicing up a bunch of vegetables and before I knew it I had a bowl of delicious goodness. The chewy texture and nutty flavor mixed perfectly with the vegetables and the dressing created around walnut oil. This colorful and yummy salad is great on it's own and a delicious side to anything grilled or roasted.
Ingredients for Farro Primavera:
Farro Salad:
1 cup farro
3 cups chicken or vegetable broth
1 cup diced red bell pepper
1 cup diced carrots
1 cup diced green squash
1 cup diced yellow squash
1 1/2 cups broccoli microgreens
1/2 cup chopped red onion
kosher salt
black pepper
Dressing:
6 tablespoons walnut oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 slow roasted tomatoes or sundried tomatoes, finely chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tips: The vegetables can be prepped in advance. The farro can also be cooked earlier in the day.
Let's see what we need.
Let's cook.
Rinse the farro. Place in a pot with the chicken broth. Bring to a boil. Reduce heat and simmer until tender, about 25-30 minutes. Drain any excess liquid. Set aside.
Mix all the dressing ingredients together and set aside. Prep and chop all of the vegetables so they are ready to go.
Place the farro in a bowl and add all of the vegetables except for the microgreens; combine. Toss in the dressing and add additional salt and pepper as needed. Finally, gently fold in the microgreens.
It's ready! I just love this dish. The combination of vegetables and farro are so good. It's perfect to serve when entertaining because it keeps well at room temperature. Give it a try and you'll love it.
Enjoy!