Introduction: Warm Harvest Farro Salad

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About: Sharing what's on our tables and in our glasses on our New England-based food & beverage podcast. - Stream The Uncorked Corner lnk.bio/uncorkedcorner

This Warm Harvest Farro Salad is a delicious bite for any fall table. Served right out of the oven, your guests will love starting off their meal with this dish. The combination of flavors is comforting and is our favorite for Thanksgiving, Friendsgiving, and other 'Harvest' gatherings.


You can also serve as a side dish with your main course or enjoy the leftovers for a lighter meal the next day.

Supplies

Ingredients:

  • 1 bag Rainbow Carrots
  • 1 Shallot, chopped
  • 6 cloves garlic
  • 4 tbsp (2+2) EVOO
  • 1 bag Italian farro
  • 1 quart vegetable stock
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries, chopped
  • 1/3 cup crumbled gorgonzola
  • 2 tbsp Whole Foods Savory Fig Balsamic
  • 1/2 lemon, squeezed
  • 2.5oz (1/2 container) baby spinach
  • sea salt & ground pepper

Tools/Equipment:

  • Large Saucepan
  • Baking Sheet
  • Aluminum Foil
  • Wooden Spoon
  • Serving Bowl

Step 1: Roasted Vegetables

- Heat your oven to 375 and line a baking sheet with aluminum foil

- Peel and chop your carrot, garlic, and shallot then add to your baking sheet

- Mix vegetables with EVOO, sea salt, and ground black pepper until evenly coated

- Roast vegetables for 40 minutes, adding pecans halfway through

Step 2: Italian Farro

- In a saucepan, bring farro and vegetable stock to a boil

- Reduce heat, cover, and simmer for about 25 minutes

- Remove cover and simmer uncovered for an additional 5-10 minutes until complete

- Add gorgonzola, spinach, chopped cranberry, lemon, EVOO, and Whole Foods Savory Fig Balsamic