Autumn Farro Salad
Author: The Taste Edit
Ingredients
- 2 cups cooked farro, see below
- vegetable stock
- 1 cup diced squash
- 1 pomegranate, seeded
- 1 Fuyu Persimmon, diced
- 1-2 scallions, finely sliced
- ¼ cup good olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- Dijon Mustard
- Freshly cracked pepper
Instructions
- Preheat oven to 375F degrees.
- To cook the farro, rinse the farro in a strainer and add to a large saucepan or small stockpot. Cover with vegetable stock, bring to a simmer, and cook for 20 minutes.
- While the farro is cooking, toss the diced squash with olive oil, salt, and pepper. Roast in the preheated oven for 20 minutes. Remove from the oven and allow to cool.
- To make the dressing, whisk together the olive oil, apple cider vinegar, orange juice, and a drop of dijon mustard in a small prep bowl. Season to taste with salt and pepper.
- To assemble the salad, drain the farro and let cool for a few minutes. In a large bowl, combine the farro, squash, persimmon, and pomegranate seeds. Toss with enough dressing to coat lightly, then season to taste with salt, pepper, and scallions.
Recipe by The Taste Edit at https://thetasteedit.com/sonoma-extra-virgin-festival/