Winter Farro Salad with Roasted Vegetables and Feta
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Ingredients
Cooking Process
Recipe Note
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Steps
Preheat your oven to 425°F. This will ensure the oven is at the right temperature when you're ready to roast the vegetables.
Spread the mixed vegetables evenly onto a sheet pan. This will help them roast evenly.
Drizzle the vegetables with olive oil and sprinkle them with salt and pepper. Use your hands to gently toss the vegetables, ensuring they're all coated with the oil and seasonings.
Take a small bite of one of the seasoned vegetables and taste. Based on your preference, add a bit more salt, pepper, or olive oil if needed. This step ensures the vegetables have just the right flavor.
Place the sheet pan with the vegetables in the preheated 425°F oven. Roast the vegetables until they are tender when pierced with a fork and lightly browned on the edges. This will take 20 - 30 minutes, depending on the types of vegetables you're using.
Once the vegetables are roasted, add them to a large bowl. Then, add the cooked farro, apricots, parsley, and pistachios to the same bowl.
Drizzle the vinegar and 3 tablespoons of olive oil over the ingredients in the bowl. This will start to bring all the flavors together.
Use a large spoon or tongs to gently toss the ingredients in the bowl until they are well - combined. This will distribute the seasonings evenly.
Take a small bite of the salad and taste. Notice the balance of flavors. If it needs more salt, pepper, olive oil, or vinegar, add a little bit at a time.
Keep adjusting the seasonings by adding small amounts of salt, pepper, olive oil, or vinegar and tasting after each addition. Continue this process until the salad tastes so delicious that you can't resist eating it right away.
Finally, stir in the feta cheese gently. Make sure not to mix it in too early, as the heat from the roasted vegetables could cause the feta to melt.
Serve the winter farro salad for dinner and savor the delicious flavors. You can also pack the remaining salad for lunch for the rest of the week.
Nutrition
Per serving (2 servings)
139
Calories
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this winter farro salad recipe make?
This recipe makes 6 servings. It's suitable for both weeknight dinners and packing lunches.
What temperature should I preheat the oven to for roasting the vegetables?
Preheat your oven to 425°F to ensure the vegetables roast properly.
How long does it take to roast the vegetables?
Roasting the vegetables takes 20 - 30 minutes, depending on the types of vegetables used.
What are the allergens in this winter farro salad?
The allergens in this recipe are tree nuts and dairy, from the pistachios and feta cheese.
Can I make this recipe ahead of time?
Yes, you can pack the remaining salad for lunch for the rest of the week. However, add feta just before serving to prevent melting.
What can I substitute for the suggested winter vegetables?
The recipe suggests butternut squash, red onion, and parsnips. You can use other winter vegetables, but roasting time may vary.
Substitutions
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Substitutions
winter vegetables (butternut squash, red onion, parsnips)
sweet potato, yellow onion, carrots
Sweet potatoes have a similar sweetness to butternut squash, and carrots have a comparable texture. Yellow onions can be used in place of red onions with a slightly milder flavor. Roasting time may need to be adjusted based on the new vegetables, as carrots and sweet potatoes might take a bit longer to become tender.
extra virgin olive oil
avocado oil, canola oil
Avocado oil has a high smoke point and a mild flavor, similar to olive oil. Canola oil is also a neutral - flavored option. However, the flavor profile of the dish may change slightly, as olive oil has a distinct taste.
farro
barley, brown rice
Barley and brown rice are both whole grains. Barley has a chewy texture similar to farro, while brown rice is a bit softer. Cooking times for barley and brown rice may differ from farro, so follow the package instructions.
flat - leaf parsley
cilantro, basil
Cilantro has a fresh, citrusy flavor, while basil has a sweeter, more herbal taste. Both can add a different but still pleasant flavor dimension to the salad.
dried apricots
dried cranberries, raisins
Dried cranberries are tart, and raisins are sweet. They can provide a similar chewy texture and a burst of flavor in the salad.
roasted pistachios
almonds, walnuts
Almonds are mild and crunchy, while walnuts have a more earthy and slightly bitter flavor. They can both add a nice crunch to the salad, but the taste will be different.
feta cheese
goat cheese, ricotta salata
Goat cheese has a tangy flavor similar to feta but is creamier. Ricotta salata is a firm, salty cheese that can be crumbled like feta. Both are good substitutes, but the texture and exact flavor will vary.
red or white wine vinegar
apple cider vinegar, balsamic vinegar
Apple cider vinegar has a fruity and slightly sweet flavor, while balsamic vinegar is thicker and sweeter. They can change the overall flavor profile of the dressing, so adjust the amount according to taste.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store the winter farro salad in an airtight container in the refrigerator. It should stay fresh for 3 - 5 days.
Freezer
The salad can be frozen for up to 3 months. Place it in a freezer - safe container, leaving some room for expansion.
Storage Tips
- • Ensure the container is airtight to prevent the salad from absorbing other odors in the fridge or freezer.
- • If freezing, label the container with the date to keep track of its storage time.
Reheating Tips
- • To reheat, place the salad in a microwave - safe dish and cover it with a damp paper towel to avoid drying out. Heat in short intervals, stirring in between, until it reaches your desired temperature.
- • You can also reheat the salad in an oven at a low temperature (around 300°F), covered with foil to prevent it from drying.
Safety Notes
- • Always reheat the salad to an internal temperature that kills harmful bacteria. When thawing from the freezer, do so in the refrigerator overnight to prevent the growth of bacteria.
Troubleshooting
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Troubleshooting
Roasted vegetables are undercooked
Likely cause: The oven temperature was too low or the roasting time was insufficient
Increase the oven temperature to 450°F and return the undercooked vegetables to the oven for an additional 5 - 10 minutes, checking frequently until they are tender when pierced with a fork and lightly browned on the edges.
Roasted vegetables are overcooked and burnt
Likely cause: The oven temperature was too high or the vegetables were left in the oven for too long
Remove the burnt vegetables from the sheet pan. If there are enough remaining un - burnt pieces, use them in the salad. Otherwise, quickly chop and roast a new batch of vegetables at a lower temperature of 400°F and adjust the roasting time accordingly.
Salad tastes bland
Likely cause: Insufficient seasoning was added during the preparation process
Add small amounts of salt, pepper, olive oil, or vinegar one at a time, then take a small bite and taste after each addition. Keep adjusting until the desired flavor is achieved.
Feta cheese has melted and become mushy
Likely cause: The feta was mixed in too early while the roasted vegetables were still very hot
Chill the salad in the refrigerator for about 15 - 20 minutes to firm up the feta. If the feta has completely lost its texture, you can crumble some fresh feta on top of the chilled salad.
Ingredients in the salad are not well - combined
Likely cause: The tossing was not thorough enough
Use a large spoon or tongs to toss the salad more vigorously for a few more minutes, making sure all the ingredients, including the seasonings, are evenly distributed.
Vegetables did not roast evenly
Likely cause: The vegetables were not spread evenly on the sheet pan
Remove the vegetables from the oven and spread them out more evenly on the sheet pan. Then return them to the oven for a few more minutes to ensure even roasting.