Winter Farro Salad

This winter farro salad is the perfect mix of hearty and nourishing for this chilly weather. If
you’re not familiar with farro, it has a chewy texture and packs in protein and fiber in every delicious bite. The pistachios, feta cheese and cranberries add saltiness and sweetness while the hot honey dressing packs a sweet and refreshing flavor with a hint of heat. Plus, the veggies add nutrition, while also adding gorgeous color and winter’s freshest flavors. This dish is complete on its own, or can be served as a side. The best part? It can be eaten hot or cold – so the leftovers can be enjoyed as easy meals throughout the week (if you don’t eat it all at once)!

Serves: 6-8

Ingredients:

Salad:

8 oz farro, dry

16 oz brussels sprouts

1 delicata squash (approximately 16 oz)

¼ C avocado oil

¼ tsp salt

¼ tsp ground black pepper

½ tsp garlic powder

½ tsp onion powder

1 tsp oregano

1 Tbsp parsley

1 C feta cheese, crumbled

¾ C dried cranberries

¾ C pistachios, shelled

7 oz arugula (about 5 C)

Nonstick cooking spray
 

Dressing:

½ C extra virgin olive oil

½ C hot honey

¼ C plus 1 Tbsp lemon juice (juice from approximately 1 ½ large lemons)*

1 Tbsp balsamic vinegar

¼ tsp salt

1/8 tsp ground black pepper 

*I recommend using fresh lemon juice

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash and pat dry the brussels sprouts and delicata squash. Cut brussels sprouts in half (if very large, cut in quarters) and place in a large mixing bowl. Slice delicata squash in half lengthwise, remove the pulp and seeds with a spoon and slice into half moon shaped slices. Add sliced delicata squash to mixing bowl. Drizzle avocado oil over vegetables and add all spices (salt, ground black pepper, garlic powder, onion powder, oregano, parsley). Mix with a spoon until the oil and spices are well distributed and transfer vegetables to a large baking sheet sprayed with nonstick cooking spray. Use a large spoon to arrange vegetables in a single layer. 

3. Bake in oven at 425 degrees Fahrenheit for 20-25 minutes, until vegetables are browned and slightly crispy on the outside and tender. Flip delicata squash and mix brussels sprouts about halfway through (approximately 10-15 minutes). Meanwhile, proceed to step 4 (below) while vegetables are roasting.

4. Cook farro according to package directions. Once cooked, drain any excess water, rinse with cold water to remove extra starch and stop the cooking process and set aside. Proceed to step 5 (below) to make the dressing while farro is cooking.

5. Add olive oil to a medium sized bowl. Add all other dressing ingredients and stir with a spoon until well combined. Set aside. 

6. Remove vegetables from oven once cooked (individual oven times may vary). Set aside.

7. Wash arugula, pat dry and place in a large serving bowl. Add cooked farro and cooked vegetables. Top with feta cheese, dried cranberries and pistachios. 

8. Give the dressing one last stir before drizzling dressing over the farro salad. Mix with tongs or salad claws and enjoy! This can be served immediately while warm or enjoyed chilled (or warmed up) as leftovers and will last when stored in an airtight container for about 3-5 days in the fridge.

Alysa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. 

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@alyssalavyrd