Winter Farro Salad with Roasted Vegetables
Ingredients
- 3 tbsp extra virgin olive oil, divided
- 3 garlic cloves, whole
- 3 baby bell peppers, halved
- 2 cups cauliflower florets
- 8 oz farro, cooked according to package and cooled
- 1 bunch kale, washed, stemmed and chopped in bite sized pieces
- 1 large lemon, juiced
- 1 tbsp sesame tahini
- 1/2 cup pomegranate arils
- 1/2 tsp salt
- black pepper to taste
- 1 sprig rosemary, torn
- 1/2 tsp garlic powder
- 1 cup kabocha squash, cubed
Preparation
Preheat oven to 400 degrees F.
Spread cauliflower florets, garlic cloves, bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool.
In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt, pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of the flavors into the kale. This is dressing the salad. Melding the ingredients together with your hands will relax the kale and produce maximum flavor.
Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranate arils. Chop the peppers first in smaller bite sized pieces. Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt.
