Roasted Vegetable and Farro Salad

Roasted Vegetable and Farro Salad

This Roasted Vegetable and Farro salad is a year-round favorite dinner salad, but our favorite time to enjoy this is when the produce is at its peak. Enjoy warm or at room temperature. 2nd Place Winner of our Spring 2021 Recipe Contest! Recipe by: Austin Cruz

Products used: Mushroom & Sage Olive Oil, Pepitas


¼ cup pumpkin seeds
1/4 cup + 1-2 Tbsp SOOC Wild Mushroom & Sage Olive Oil
¼ cup pearled farro
1 cup water
1-2 lb acorn squash, seeded and cut into wedges
1 lb king trumpet mushrooms, sliced in quarters
1 red onion, cut into wedges
1 lemon, cut in half
1 bulb of garlic, cut in half crosswise
6 sprigs of thyme
1 Tbsp sweet paprika
Fresh cracked pepper to taste
SOOC Sicilian Sea Salt, to taste
Small bunch of frisee


Toss the pumpkins seeds with 1-2 Tbsp of SOOC Wild Mushroom & Sage Olive Oil and toast in a small pan over medium-low heat, about 8-10 minutes. Tossing constantly. Set aside.

In a medium pot, bring water to a boil. Add the farro and simmer on medium heat for 15-20 minutes. Remove from heat and set aside.

Preheat the oven to 425 degrees. On a large sheet pan, combine the squash, mushrooms, onion, thyme, garlic bulb, lemon halves, ¼ cup SOOC Wild Mushroom & Sage Olive Oil, and paprika. Toss to coat, and season to taste with salt and pepper. Roast for about 45 minutes, tossing every 15 minutes. Remove from heat.

On a serving plate, scoop the farro and toasted pumpkin seeds. Layer the roasted vegetables and frisee on top. Squeeze the bulb of garlic and lemons over the dish, and enjoy!