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Warm Vegetable and Farro Salad Bowl

AuthorMaria
[cooked-sharing]
Warm Veggie and Farro Salad
Yields6 Servings
 2 cups farro, rinsed
 1 small head cauliflower, cut into florets
 3 tbsp avocado oil, divided
 2 cups carrots, cut into 1/4-inch slices
 4 celery stalks, thinly sliced
 1 leek, thinly sliced
 4 garlic cloves, minced
 8 oz sliced mushrooms
 2 cups tomatoes, chopped
 1 cup dry white wine
 1 lemon, zested
 3 tbsp fresh lemon juice, divided
 1 tbsp dried Italian seasoning
 ½ tsp fine sea salt
 ¼ tsp ground black pepper
 6 cups cooking greens (kale, chard, arugula, spinach), tough stems removed and leaves chopped
 ¼ tsp crushed red pepper flakes
 ¼ cup fresh parsley, chopped
 ½ cup green olives, sliced or halved
 ½ cup almonds, toasted and coarsely chopped
 ¼ cup Parmesan cheese, shredded
1

Place farro in a medium pot and add enough water to cover the farro by 1-2 inches. Bring to a boil, reduce heat and simmer until al dente, stirring occasionally, about 20-25 minutes. Drain and set aside.

2

Preheat oven to 400F. Place cauliflower on a large baking sheet lined with parchment paper. Toss with oil, salt and pepper. Roast for 20 minutes, turning once, or until just starting to turn brown on the edges. Remove from oven and set aside.

3

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add carrots, celery and leeks and sauté, stirring often, until carrots are crisp-tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms, tomatoes and wine and continue cooking until almost all the liquid has evaporated and tomatoes are tender, about 5-10 minutes. Stir in lemon zest, 2 tablespoons of the lemon juice, Italian seasoning, salt and pepper. Remove from heat and stir in greens until just wilted.

4

To the cooked farro, add remaining 1 tablespoon oil, remaining 1 tablespoon of lemon juice, red pepper flakes, and parsley. Toss to combine. To serve, scoop farro mixture into bowls and top with vegetable mixture and roasted cauliflower. Garnish with olives, toasted almonds and Parmesan cheese. Enjoy!

(recipe adapted from Delicious Living)

Ingredients

 2 cups farro, rinsed
 1 small head cauliflower, cut into florets
 3 tbsp avocado oil, divided
 2 cups carrots, cut into 1/4-inch slices
 4 celery stalks, thinly sliced
 1 leek, thinly sliced
 4 garlic cloves, minced
 8 oz sliced mushrooms
 2 cups tomatoes, chopped
 1 cup dry white wine
 1 lemon, zested
 3 tbsp fresh lemon juice, divided
 1 tbsp dried Italian seasoning
 ½ tsp fine sea salt
 ¼ tsp ground black pepper
 6 cups cooking greens (kale, chard, arugula, spinach), tough stems removed and leaves chopped
 ¼ tsp crushed red pepper flakes
 ¼ cup fresh parsley, chopped
 ½ cup green olives, sliced or halved
 ½ cup almonds, toasted and coarsely chopped
 ¼ cup Parmesan cheese, shredded

Directions

1

Place farro in a medium pot and add enough water to cover the farro by 1-2 inches. Bring to a boil, reduce heat and simmer until al dente, stirring occasionally, about 20-25 minutes. Drain and set aside.

2

Preheat oven to 400F. Place cauliflower on a large baking sheet lined with parchment paper. Toss with oil, salt and pepper. Roast for 20 minutes, turning once, or until just starting to turn brown on the edges. Remove from oven and set aside.

3

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add carrots, celery and leeks and sauté, stirring often, until carrots are crisp-tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms, tomatoes and wine and continue cooking until almost all the liquid has evaporated and tomatoes are tender, about 5-10 minutes. Stir in lemon zest, 2 tablespoons of the lemon juice, Italian seasoning, salt and pepper. Remove from heat and stir in greens until just wilted.

4

To the cooked farro, add remaining 1 tablespoon oil, remaining 1 tablespoon of lemon juice, red pepper flakes, and parsley. Toss to combine. To serve, scoop farro mixture into bowls and top with vegetable mixture and roasted cauliflower. Garnish with olives, toasted almonds and Parmesan cheese. Enjoy!

Warm Vegetable and Farro Salad Bowl
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