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Fall Farro Salad For Fiesta Friday #35

Warm Farro Salad

Warm Fall Farro Salad

Wow, that’s a lot of F’s Fall Farro Salad For Fiesta Friday. I tested this recipe as a community pick on Food52 and it’s so delicious I wanted to make more and share with all my friends at Fiesta Friday. This warm or room temperature salad is so good for you and the flavor is amazing. I am a big Farro fan, love it in salads and think about it with roasted cauliflower and brussells sprouts, pancetta, feta cheese and other vegetatables toss it in a simple lemon,herb and olive oil dressing, The combination is absolutely heavenly. It’s from one of the very talented cooks on Food52 Wendy@healthier kitchen. This can be made vegetarian or vegan by simply omitting the pancetta and using vegetable stock or water instead of chicken stock also if vegan of course omit the feta cheese, but you know that. I opted for the vegetarian version and omitted the pancetta and cooked the farro in salted water, the only reason was that I didn’t have any pancetta and honestly, the salad is so good as it was I didn’t miss it at all. Note: Don’t skimp on the lemon I halved the recipe and still used the whole lemon, it adds such a bright delicious flavor also I used dried marjoram in place of the oregano.

This Friday Angie@the novice gardener has enlisted the help of two very talented ladies.ย Prudy@butter basil and breadcrumbsย and Naina@spiceinthecity. With these two talented and lovely co hosts this promises to be one heck of a party, you must check out the food, what an array of delicious dishes. Join in, it’s fun!!

Fall Farro Salad

Serves 8 – 10
1 large head cauliflower, cut up into small florets (I sometimes do this with brussels sprouts in addition – they cook more quickly so only roast them about 15 or so minutes)
2 tablespoons olive oil
pinch salt
4 cups low or no sodium added chicken (or vegetable if you want to keep it vegetarian) stock
4 cups water
about 1 pounds farro, rinsed
4 ounces pancetta, diced (omit if you’re keeping this vegetarian)
1 medium onion, diced
1 carrot, diced
1 large stalk celery, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano (or even marjoram if you’ve got it)
1/4 cup chopped fresh chives
juice of 1 large lemon
1/4 cup best quality olive oil
salt and pepper, to taste
about 1 cups crumbled feta, spread over top
Heat oven to 450 degrees.
Toss the cut up cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl. Make sure all pieces are lightly coated with olive oil. Spread cauliflower in a single layer in a shallow baking dish or half sheet pan. Sprinkle a pinch of salt over cauliflower.
Let cauliflower roast, stirring and turning pieces occasionally, until tender and golden brown, about 25 – 35 minutes.
While cauliflower roasts, bring the stock and water to a boil in a large saucepan over high heat. Once the stock boils, add the rinsed farro and stir. Reduce heat to low and simmer, covered, until tender, about 20 – 25 minutes. Drain farro, and set aside in a large serving bowl.
Meanwhile, in a large saute pan over medium heat, saute the diced pancetta unitl it darkens and gets a little crispy. Add the onion, carrot and celery and cook, stirring frequently, until onion is translucent and carrot has softened, about 10 minutes. You might have to lower the burner to medium-low if the onion is starting to crispen. Season vegetables with a sprinkle of salt and pepper.
Once cooked, add onion mixture to the farro in the serving bowl.
Add the cooked cauliflower to the serving bowl.
Add parsley, oregano and half the chives to the serving bowl.
Add lemon juice and olive oil to serving bowl and mix contents gently, but thoroughly. Taste for salt and pepper and add if necessary.
Garnish with remaining chives and feta.
Can be served warm or room temperature.

So good and good for you

So good and good for you

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61 Comments Post a comment
  1. Sue #

    This has so many things I love all together — especially brussels sprouts, cauliflower and farro. Yum!!!

    September 27, 2014
    • It’s fantastic Sue, I love this salad. I think it’s a great recipe. I love all the above also!

      September 27, 2014
  2. I wasn’t familiar with farro, but the way you describe the salad makes a believer of me. ๐Ÿ™‚
    I got a kick out of all the “Fs” too. Hugs!

    September 27, 2014
    • LOL, so many F’s. Thanks, you must try farro, it’s amazing and it really is my favorite whole grain. So good in so many ways. Thanks so much Teagan.

      September 27, 2014
  3. This looks very enticing indeed. What a fantastically hearty salad. I love roasted cauliflower. Definitely one for me to try … ๐Ÿ™‚

    September 27, 2014
    • It’s a wonderful salad I love how hearty it is and no skimping on taste. Thanks so much.

      September 27, 2014
  4. Dare I confess that I have yet to cook with farro? Quinoa is getting a little old, as is whole wheat couscous. Time for a change…

    September 27, 2014
    • I am not a big fan of quinoa so I like using farro or barley or freekeh more farro is so toothsome and nutty and wonderful. Thanks Liz.

      September 27, 2014
  5. LOVE this!! Super delicious & healthy. Yum- Thanks!!

    September 27, 2014
  6. oh I love everything in this salad, faro, feta… I might add a bit more feta!! Looks delicious Suzanne! ๐Ÿ™‚

    September 27, 2014
  7. This dish sounds like a perfect salad for chilly winter days. My culinary ignorance knows no bounds – I have never heard of farro!

    September 27, 2014
    • It’s been around for eon’s. So wonderful, I hope you give a try, It’s one of my favorite grains. Thank you so much.

      September 27, 2014
  8. Have never cooks with Farro. Got a packet of Frekkeh! Sounds like a hearty dish Suzanne :).

    September 27, 2014
    • It’s very hearty and great for fall and winter, love freekeh, it would be great instead of the farro.

      September 27, 2014
  9. This salad looks amazing! ๐Ÿ˜€

    September 27, 2014
  10. What a great party in a bowl this is! I love farro and make it quite often. This is perfect for a fall gathering ๐Ÿ™‚

    September 27, 2014
    • It really is, took some to a neighbor and she loved it. Delicious recipe. Thanks Susan.

      September 27, 2014
  11. Ooh, I love an alliterative dish ๐Ÿ™‚ This looks scrumptious!

    September 27, 2014
    • Thank you so much, it’s a really nice side or meal, can go either way!

      September 27, 2014
  12. Oh oh therez not one which is not my favourite but I confess farro yet to include in my kitchen, your Salad is inspiring me to… am sure to bring this ASAP

    September 27, 2014
  13. Great salad! Even though I’ve never had farro. Okay, I’ve had spelt. But it’s not exactly the same. Talking about Tuscany, one of my local supermarkets is now selling cavolo nero. So nice to be able to gorge on kale that hasn’t been chopped already. So delicious with mushrooms. Oh, and isn’t roasted cauliflower and lemon just great together?

    September 27, 2014
    • Farro is great, tastes very similar to many whole grains I’m sure spelt is similar. How nice you can now get kale, love it and never tried with mushrooms, sounds really wonderful. Have some in the fridge will give it a try. Yes, cauliflower and lemon are perfect together, Thanks Johnny.

      September 27, 2014
  14. What wonderful ingredients Suzanne!! Saving this recipe!

    September 27, 2014
  15. So fresh and delicious. I really like farro. This is so perfectly seasonal. Warm and nutty but still light.

    September 27, 2014
    • Thanks so much Amanda. Yes, really good for transitional weather, still not cold enough for heavy food it’s a good balance.

      September 28, 2014
  16. Lots of delicious flavours at work in this salad Suzanne! Just might adapt a couple of ingredients and serve it up in Spring! ๐Ÿ™‚

    September 28, 2014
    • Yes, it is so adaptable, spring vegetables would be wonderful in the is salad. Thanks Margot!!

      September 28, 2014
  17. Absolutely delicious….I must get some faro…I keep hearing such good things about it….nice post..thanks:)

    September 28, 2014
  18. FFFFabulous Suzanne!! I have never tried farro, but with all the flavors you have combined here, it is sure to be an amazing salad and wonderful for fall! Thanks so much for sharing at FF ๐Ÿ™‚

    September 28, 2014
  19. Wow, this looks amazing Suzanne! I love farro too, such an amazing texture but I haven’t had it in so long. I love all the veggies crammed into this beautiful dish and especially love the fresh oregano and chives….I LOVE chives!

    September 28, 2014
    • It’s so good Brandi, Farro is one of those grains I could eat all the time and goes so well with all the roasted veggies. Thank you so much.

      September 28, 2014
  20. This looks really, really good! I’ve had some Farro in my cupboard that I was just thinking I needed to get to, soon!

    September 28, 2014
    • Farro is such a wonderful thing, I love adding a mix of vegetables and nuts. So delicious, thank you so much.

      September 28, 2014
  21. Happy Fiesta Friday, Suzanne!! This looks so delicious..but I have to admit, I’ve never had farro before…for no other reason, than it has never presented an opportunity. But now it has… and I really want to try it now! I haven’t been here for a while, so I need to go back and see what I’ve missed with you. I hope all is well! Thank you so much for sharing this beautiful dish, I can’t wait to try it, and will report back to you! โค you. โค

    September 28, 2014
    • Thank you for co hosting, missed you, haven’t seen you for a while. Hope you are well. Thanks so much. I love Farro, it’s wholesome and delicious and can be integrated into so many different dishes

      September 28, 2014
  22. Liz #

    what fun ingredients to bring together ๐Ÿ™‚ I feel healthier just looking at your recipe. Hope it was a fantastically fun Fiesta Friday for you!

    September 28, 2014
    • FF is always fun, thanks Liz, know what you mean. I felt good making this meal.

      September 29, 2014
  23. So many healthy things all mixed in together!! Larry would love this… thanks Suzanne.

    September 29, 2014
  24. Hey Suzanne! I have just bookmarked this and can’t wait to try it! It looks stunningly delicious! I just tried Farro for the first time a few months ago and I love it, so I am looking forward to trying your recipe! ๐Ÿ˜€

    September 29, 2014
    • I love Farro, isn’t it great??? Lends itself to so many different types of recipes. Thank you so much and hope you like it.

      September 29, 2014
  25. I love the nuttiness of faro. This is a definite recipe to try. Thanks! I have a friend that is vegan – will pass this recipe on to her as well.

    September 29, 2014
    • Me too Cindy, I love that you can make this recipe for any dietary need vegan, vegetarian or not. Thank you.

      September 29, 2014
  26. This dish has so many healthy ingredients in it and it looks delicious. I love that it can be made for a vegetarian. Printing and saving this recipe.

    September 29, 2014
    • Thanks Sharon, yes I made it Vegetarian and it was wonderful. It’s a really great recipe.

      September 29, 2014
  27. Anything with brussels sprouts in and I’m sold, this looks so yummy!

    September 30, 2014
  28. A fantastic fragrant wonderful fall salad that I love! ๐Ÿ™‚ MMMM!

    October 3, 2014
  29. This looks delicious, Suzanne. Perfect for fall. Yummy in my tummy!

    October 7, 2014
  30. Thank you so much.

    October 7, 2014

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