Looking for a fall-inspired dish to try this weekend? This farro salad with cranberry vinaigrette combines sweet potato, broccoli and goat cheese for the perfect side. Recipe courtesy of David Nichols of Rider in Seattle.
Cook farro in boiling salted water until tender. Cool down and set aside until ready to use. Toss broccoli in olive oil and place on medium-high heat grill and cook for about 5 to 6 minutes. Cube sweet potato, toss in olive oil and bake in 350-degree oven for 14 to 17 minutes until tender. In a sauté pan, toast pepitas with 2 tablespoons of olive oil until golden brown.
In a large bowl, mix farro with the roasted vegetables. Toss with cranberry vinaigrette, and place in large serving bowl. Top with crumbled feta, toasted pepitas and torn mint.
Chop cilantro and dried cranberries and place in mixing bowl. Add mustard, lime juice, chili flake, salt and pepper, slowly whisk in olive oil until emulsified. Taste and adjust seasoning as needed.
Boil all liquid, pour over fresh cranberries and let sit for three hours before using. You can make ahead and store in the fridge up to weeks ahead.
Ingredients
Directions
Cook farro in boiling salted water until tender. Cool down and set aside until ready to use. Toss broccoli in olive oil and place on medium-high heat grill and cook for about 5 to 6 minutes. Cube sweet potato, toss in olive oil and bake in 350-degree oven for 14 to 17 minutes until tender. In a sauté pan, toast pepitas with 2 tablespoons of olive oil until golden brown.
In a large bowl, mix farro with the roasted vegetables. Toss with cranberry vinaigrette, and place in large serving bowl. Top with crumbled feta, toasted pepitas and torn mint.
Chop cilantro and dried cranberries and place in mixing bowl. Add mustard, lime juice, chili flake, salt and pepper, slowly whisk in olive oil until emulsified. Taste and adjust seasoning as needed.
Boil all liquid, pour over fresh cranberries and let sit for three hours before using. You can make ahead and store in the fridge up to weeks ahead.
