Roasted Vegetable and Farro Salad

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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
Dish Type:

Dairy Free, Main Dishes, Nut Free, Salads, Side Dishes, Vegetarian

Season:

All Year

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

4

Ingredients

  • 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

Products used: Mushroom & Sage Olive Oil

Instructions

  • 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!