Warm Farro Vegetable Salad
Warm farro mixed with colorful vegetables tossed in a light lemon vinaigrette.
Ingredients
For the dressing:
- ⅓ cup (78 ml) lemon juice, about 2 large lemons
- 2 tablespoons honey
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup (156 ml) olive oil
For the salad:
- 1 cup (180 grams) farro, cooked according to package directions
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- ½ medium or 1 small onion diced small
- ½ yellow pepper diced small
- 1 large carrot peeled and diced small
- 1 stalk celery diced small
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- ½ cup (67 grams) chopped kale
- 1 cup (135 grams) frozen shelled edamame, cooked
- ⅓ cup (32 grams) dried cranberries
- ⅓ cup (50 grams) unsalted, roasted pistachios
- 1 teaspoon freshly chopped dill
This recipe yields 4 servings as a side dish. Double the recipe if serving as a main dish.
Instructions
Make the dressing:
- To a mixing bowl add the lemon juice, honey, cumin, salt, pepper and cumin. Whisk as you drizzle in the olive oil until combined. Set aside.
Make the salad:
- To a large sauté/frying pan add the oil over medium heat.
- Add the onion, pepper, carrots and celery. Cook until they start to softened and season with salt, pepper and cumin. Add 2 tablespoons water to the pan and simmer until the carrots and pepper are tender and the water has evaporated. Stir in the kale and cooked edamame and continue cooking for 2 minutes.
- Turn off the heat and stir in the cooked farro, using the heat from the pan to warm the farro.
- Transfer to a serving bowl and toss with the dressing, cranberries and pistachios.
- Serve warm garnished with chopped dill.
Video
Nutrition
Serving: 1 | Calories: 361kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Sodium: 625mg | Fiber: 8g | Sugar: 19g