Carnivores look away. This salad is hip, man. An ancient grain and vegan-friendly. It’s probably too cool for some of my readers (you know who you are).
We’re enjoying one of our best falls on record (normally snow is a real possibility right now), and I wanted a healthy and hearty but not heavy salad. This was perfect.
I buy “quick cook” farro from Trader Joe’s. That just means that it takes 10 minutes instead of 40 to cook. Farro is sometimes called spelt. You could easily substitute in barley or wheat berries, even wild rice, which is common here in Minnesota. Anything that will crunch and be good cold/room temperature.
The squash if diced small and tossed in olive oil get a nice crispy crunch outside but stay soft inside. I love the varying textures in this salad, along with the colors!
Fall farro salad
- 2c (8 oz dried package) farro
- 1c chopped kale
- 1c butternut squash, diced small
- 1c red cabbage chopped
- Juice of 1 lemon
- 2 cloves garlic chopped
- 1 tsp dijon mustard
- 1/3c olive oil
- Salt and pepper
Roast diced squash for 40 minutes at 400 degrees. Boil farro for 10 minutes and drain. Mix vinaigrette. Toss kale, cabbage and farro in vinaigrette. I used about half to start and kept adding until it tasted well coated. Add in squash. Serve cold or at room temperature.
These few weeks of summer are my favorite time of year here in Minnesota. Sunny, warm, time on the lake and fresh vegs! We are members in a CSA farm share and I love the weekly offerings, it has taught me a lot about what is truly “local” and the challenges of modern, sustainable farming.
When I saw the unique shape of the cabbage, I knew I needed to make something to showcase it. You’d never find something this “odd” on a grocery store shelf!
- 1lb fettucini
- 1lb protein (sliced sirloin is my boys’ preference, but shrimp and tofu work great)
- 1 onion, sliced
- 2 cloves chopped garlic
- 3 carrots shredded, or use matchsticks precut about 1/2c
- 1 green cabbage, shredded (or sub in coleslaw mix for cabbage/carrots)
- 3 green onions, chopped
- 1/3c soy sauce
- 4 tbsp veg oil, divided
- 4 stalks celery, chopped
While noodles cook, saute protein in 2 tbsp oil. Remove to bowl. Heat remaining oil and add onion, celery and carrots, cook 3-5 min until just browning. Add garlic and cabbage, cook another 3-5 min. (If you use the coleslaw mix, just give the onions and celery a headstart before adding it). Add noodles and protein to veg mixture, toss in soy sauce and top with green onions.