Harvest Farro Salad
Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
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- ¾ cup farro (uncooked )
- ½ cup pomegranate arils
- ⅓ cup toasted pecans
- ⅓ cup crumbled feta cheese
- 1 ½ cups arugula (packed)
- ½ cup balsamic dressing (or homemade dressing below)
- ½ red onion ( thinly sliced)
- 1 ½ cups butternut squash (½-inch diced)
- 1 ½ cups Brussels sprouts (washed and halved)
- 2 tablespoons olive oil (divided)
- salt and pepper to taste
Langkah-langkah
Preheat oven to 425°F.
Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
Top with remaining pecans and feta before serving.
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