Roasted Apple and Pumpkin Farro Salad
If you're looking for a perfectly autumnal way to try out farro, this sweet-and-savory Roasted Apple and Pumpkin Farro Salad is just for you.
Servings: 6 servings
Calories: 406kcal
Ingredients
For the salad:
- 2 cups vegetable broth
- 1 cup farro
- 1 pie pumpkin seeded, peeled, and sliced
- 2 large apples cored and sliced
- 1 large onion diced
- 2 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup toasted chopped walnuts
- ¼ cup pepitas
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon spicy brown mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
- Combine the broth and farro in a medium saucepan, cover, and bring to a boil over high heat. Reduce the heat to low and simmer until all the liquid is absorbed, about 20 minutes.
- Meanwhile, in a large mixing bowl, toss the pumpkin, apples, onion, and garlic with the oil, sage, thyme, cinnamon, salt, and pepper. Spread in one layer onto the prepared baking sheet. Bake until browned and tender, 15-20 minutes.
- While the vegetables are roasting, whisk all the dressing ingredients together.
- In a big bowl, toss the faro, roasted vegetables, cranberries, and walnuts with the dressing. Top with pepitas upon serving.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 50g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 541mg | Potassium: 279mg | Fiber: 9g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
