For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.
But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it.
Root Vegetables Farro Salad
- 1/2 cup farro (soaked over night)
- 1 bay leaf
- 1 pounds assorted root vegetables (I used carrots, parsnips, sunchokes, peeled and chopped into small equal size cubes)
- 5 sprigs fresh thyme (I used Arctic Herb Salt + Arctic Thyme from Iceland)
- 1 cup arugula, washed and coarsely chopped
- Dried apricot (diced)
- Olive oil
- Salt and pepper to taste
- Preheat the oven to 450ºF.
- Bring a large pot of heavily salted water (about 1 litter) to a boil. Add farro and bay leaf. Cook on low heat until softened but still chewy (approximately 35 minutes, or up to an hour if not pre-soaked).
- In a large bowl, mix root vegetables with generous amount of olive oil, thyme, salt and pepper until well combined. Spread the vegetables evenly on the baking sheet and drizzle the remaining oil/herb mixture on top. Roast in the oven for 30 minutes. Stirring every 15-20 minutes, until golden brown.
Once the farro is cooked. Remove the bay leaf and drain the excess water. Mix in olive oil and dried apricot.
- Add arugula and root vegetables. Season with additional salt and pepper as needed. Serve warm.
Note: This salad can be made ahead of time and store in the refrigerator for up to 3 days. Simply bring it to room temperature or reheat in the microwave for 25 seconds before serving. It is perfect for breakfast or a quick snack before heading to the gym.