Warm Farro Salad

Last week we talked about whole food cooking and healthy cooking - using little or no fat, incorporating herbs, citrus, and lots of colorful and seasonal root veggies. This Warm Farro Salad is so packed with flavor one trainee exclaimed, "Ancient grains rock!" - give it a try, and let us know what you think!

Warm Farro Salad

Ingredients:

Recipe Yield: 2 quarts of salad

Cooked Farro

  • 2 cups Farro

  • 2 cups Hot water

  • 2 tsp Kosher salt

Roasted butternut squash

  • 1 Butternut squash

  • 1 tsp Ground cinnamon

  • ¼ tsp Ground  black pepper

  • 1 Tbsp kosher salt

  • Olive oil, as needed

Dressing

  • 1 Orange

  • 2 Lemons

  • ½ cup Craisins

  • 2 celery stalks

  • 1 cup Slivered Almonds

  • 1 tsp Dry tarragon

  • ¼ cup Olive oil

Method of Preparation:

  1. Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  2. First cook farro: 

    • Combine water, salt, and farro in a small pan. Bring to a boil. 

    • Reduce heat to lowest level and cover with foil tightly. 

    • Steam covered for 15 minutes over lowest possible heat. Remove from heat but do not uncover.

    • Let the pan rest for 10 minutes. 

  3. Meanwhile, roast your squash.

    1. Preheat oven to 425F.

    2. Wash, peel, and dice your squash fine. Coat with a little olive oil, salt, pepper, and cinnamon. Place on sheet tray lined with parchment.

    3. Roast for 8-10 minutes until butternut is tender and slightly caramelized. 

  4. Meanwhile, make dressing. 

    1. Juice and zest orange. Juice lemon. Minced celeryPut in mixing bowl. 

    2. Add steamed farro, roasted butternut squash, craisins, almonds, olive oil, and tarragon; fold together. Let the mixture marinate for 5 minutes. 

Taste for texture and flavor. Serve warm.

Faith Emerson