Rich in fiber and protein, this grain salad has farro, an ancient Mediterranean grain, as its base. A pantry staple in Italy, this whole grain has a chewy texture and nutty flavor that combines well with roasted vegetables, feta and pomegranate seeds for a delightful mix of textures and flavors.
If you’d like, add sliced almonds or pumpkin seeds. (Toast the pumpkin seeds in a dry pan over medium heat, stirring occasionally, until they begin to pop and are just fragrant, 2-3 minutes.) You can also add salmon for a protein boost; or omit the feta for a vegan dish.
Makes 6 servings
- 1 cup whole-grain farro
- ½ teaspoon salt, divided
- ½ medium red onion, finely chopped
- 1 cup chopped red bell pepper (from 1 large pepper)
- 1 cup chopped zucchini (from 1 medium zucchini)
- 1 teaspoon dried oregano
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons pure maple syrup
- ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
- 2 tablespoons sliced almonds or toasted pumpkin seeds (optional)
- ¼ cup feta, crumbled
- ½ cup fresh pomegranate seeds (or arils) from whole fruit or prepackaged
1. Preheat oven to 400 degrees Fahrenheit.
2. Cook the farro: Rinse 1 cup farro and add to a large saucepan over medium heat. Toast grains until fragrant and just slightly browned, 1-2 minutes. Add 4 cups water and ¼ teaspoon salt and bring to a boil. Cover and simmer