Roasted Veggie Farro Salad with Honey Mustard Vinaigrette
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Well Seasoned Studio · by Ari Laing★ 5.0 (2)

Roasted Veggie Farro Salad with Honey Mustard Vinaigrette

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 13%
CARBS 41G38% OF CAL
6G FIBER25G OTHER10G TOTAL SUGAR
FAT 29G61% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty farro salad with roasted winter vegetables, cranberries, and nuts dressed in maple mustard vinaigrette. Nutty and satisfying, works as an entrée or elevated side.

mainmediterraneansaladgrain bowldairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • ¾ cups extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • ½ shallot (minced, about 2-3 Tbsp)
  • 2 Tbsp chives (thinly sliced)
  • 1 Tbsp fresh tarragon (finely chopped)
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1½ cups farro (rinsed)
  • 3 cups vegetable stock (or water)
  • 3 large carrots (peeled and cut into 1” pieces)
  • 6 medium shallots (peeled and halved lengthwise)
  • 1 bunch lacinato kale (stems removed, but reserved, and leaves roughly chopped)
  • 2 Tbsp extra virgin olive oil
  • 2 scallions (thinly sliced)
  • ⅓ cup rehydrated dried cranberries (see note below)
  • ½ cup toasted pecans (chopped)
  • ¼ cup pomegranate seeds (for garnish, optional)
  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt (for serving)
  • 1-2 Tbsp chives (for serving)
PREP
10M
SODIUM
988MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.