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Farro Salad

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Nutty, satisfying farro is even better mixed with roasted veggies, ricotta salata and a touch of Calabrian chili paste for balanced heat. Fresh lemon juice and parsley brighten up the dish. This healthy, vivid salad makes a lovely summer lunch, or a side at dinner with grilled fish, lamb or burgers.

SKU 1390-recipe

  • 4 Serves
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Ingredients:

  • 6 oz farro
  • ½ cup butternut squash, peeled and diced ½ inch cubes
  • ½ cup carrot, peeled and diced ½ inch cubes
  • ½ cup red onion, diced ½ inch cubes Kosher salt to taste
  • Ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • ¼ cup olive oil
  • 1 ¾ tsp red wine vinegar
  • 1 ¾ tsp lemon juice
  • 1 tsp Calabrian chili paste
  • 2 tbsp Italian parsley, chopped
  • ½ ricotta salata, seared or grilled, then diced ½ inch cubes

Directions:

  1. On your stovetop, simmer farro in salted water over high until tender (cook according to package instructions). Spread onto a baking sheet to cool.
  2. Season squash, carrots and onions with salt, pepper, and 1 tbsp oil. Roast in 400˚F oven for 10 minutes or until tender.
  3. In a bowl gently combine cooked farro, squash, carrot and onion.
  4. In a separate bowl whisk together vinegar, remaining oil, lemon juice, and Calabrian chili paste and parsley. Season to taste.
  5. Gently combine all ingredients. Sprinkle with cheese and serve.