Roasted Cauliflower and Farro Salad

Grain salads are a great way to multi task during a busy week.  They are a good mix of high fiber carbs and vegetables, so they are a great 2 in 1 side for dinner and then they make a delicious healthy lunch later.  By using roasted cauliflower in this salad you add bulk to it without a lot of calories.  Farro is an Italian whole grain that has a nutty, earthy flavor.  It’s almost impossible to overcook and soaks up sauces and vinaigrettes.  It used to be impossible to find in stores so I would buy it on line or at A. Litteri here in DC, but I have seen it in regular grocery stores lately in the Italian section.  If you can’t find it or have some other grain on hand like barley that would be great as well.

DSC01414

To add even more flavor and in a nod to the fall season I cooked the farro in apple cider.  It just gives a hint of sweetness which plays nicely with the spicy arugula and punchy vinaigrette.  This is best eaten right away but I also refrigerated it and ate it reheated later in the week and it was still good, albeit a little less crunchy.  This would also make for a great vegan/vegetarian main course (or pair it with this pork like I did!).

Roasted Cauliflower and Farro Salad (printable version at the end of the post)

Inspiration: fall means I can roasted veggies again!
Special Equipment:  none

  • 1 head of cauliflower, cut into bite size florets
  • 5 tablespoons olive oil
  • 1 cup farro
  • 2 cups apple cider
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 large handfuls of arugula
  • 2 shallots, chopped

Preheat your oven to 450 degrees.  On a large baking sheet toss the cauliflower with 2 tablespoons of the olive oil and salt and pepper.

DSC01411

Roast for 10 minutes, stir the cauliflower around and then roast for 20 more minutes.

DSC01415

Meanwhile in a large saucepan bring the apple cider and 1 cup of water to boil.  Season with salt and add the farro.  Lower heat to a simmer and cook for 20 minutes, until the farro is tender.  Drain any remaining liquid and put the farro in a large bowl.  In a small bowl whisk the remaining 3 tablespoons of olive oil, the apple cider vinegar (I love this one), dijon, honey and salt and pepper.  Add the shallot and arugula to the farro (the arugula will wilt a little from the heat and thats ok) and toss with the dressing.  Add the cauliflower and toss again.

DSC01416

Roasted Cauliflower and Farro Salad

  • Servings: 4
  • Time: 30 minutes
  • Print

Special Equipment:  none

  • 1 head of cauliflower, cut into bite size florets
  • 5 tablespoons olive oil
  • 1 cup farro
  • 2 cups apple cider
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 large handfuls of arugula
  • 2 shallots, chopped

Preheat your oven to 450 degrees.  On a large baking sheet toss the cauliflower with 2 tablespoons of the olive oil and salt and pepper.  Roast for 10 minutes, stir the cauliflower around and then roast for 20 more minutes.Meanwhile in a large saucepan bring the apple cider and 1 cup of water to boil.  Season with salt and add the farro.  Lower heat to a simmer and cook for 20 minutes, until the farro is tender.  Drain any remaining liquid and put the farro in a large bowl.  In a small bowl whisk the remaining 3 tablespoons of olive oil, the apple cider vinegar, dijon, honey and salt and pepper.  Add the shallot and arugula to the farro and toss with the dressing.  Add the cauliflower and toss again.

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: