The holiday season, with all its delightful decadence, often leaves us craving something that feels both indulgent and incredibly nourishing. Enter the Warm Farro and Roasted Veggie Salad with Honey Mustard Tahini Dressing! This isn’t just any salad; it’s a vibrant, hearty dish designed to perfectly bridge the gap between festive feasting and healthy intentions. Caramelized root veggies, farro, and a bright honey mustard tahini dressing, every forkful is truly unnnnnbelievable!
Warm Farro and Roasted Veggie Salad with Honey Mustard Tahini Dressing
Equipment
- 1 baking sheet
- 1 large pot
- 1 large mixing bowl
- 1 immersion blender, regular blender or small food processor
Ingredients
- 2 cups brussel sprouts, trimmed and cut in half
- 1 Japanese sweet potato, chopped into bite size pieces
- 1¼ cups turnips, chopped into bite size pieces, generally 2-3 small turnips
- 1 red onion, chopped into bite size pieces
- 3 carrots, chopped into bite size pieces
- 1/2 cup farro, uncooked
- 1 cup walnuts, halved and toasted
- 1/2 cup bacon, cooked, crumbled
- 2 tbsp fresh parsley, chopped, to garnish
- 2 tsp garlic powder
- 1 tsp salt
Dressing
- ¾ cup olive oil
- 1 lemon, juiced
- 1 lemons zest, about 1 tbsp
- 1 tbsp white vinegar
- 1 tbsp tahini
- 2 tsp yellow mustard
- 2 tsp honey
- 1 garlic clove, minced
- salt, to taste
Instructions
- Begin by preheating your oven to 425 °F.If you’re cooking your bacon, do so now and ensure you yield about 1/2 cup of cooked bacon, which is roughly equivalent to about 6-8 slices. Roughly chop and set aside. If using pre-cooked bacon, skip this step.
- Place the dry farro in a fine-mesh strainer and rinse under cold running water to remove any dust or excess starch.In a large pot, bring water and salt to a boil. Sammy’s Tip: farro needs plenty of room to cook—use a ratio of 3 parts water to 1 part farro.Add the farro to the boiling water and reduce the heat to medium-high. You can cook the farro covered or uncovered.Refer to your package for specific timing, but start tasting at the minimum recommended time. Sammy’s Tip: you want a texture that is tender but still has a signature al dente bite.Once tender, drain the farro through a strainer, return it back to the pot and drizzle with a generous splash of olive oil to prevent sticking. Cover with a lid to keep warm.
- Next, add your Brussels sprouts, Japanese sweet potato, turnips, red onion and carrot onto a baking sheet and drizzle with a small splash of olive oil, garlic powder and salt. Spread the vegetables in a single layer, ensuring they aren't crowded; use two baking sheets if necessary to allow for even roasting. Bake for 20–25 minutes until the vegetables are fork-tender and slightly caramelized.
- While your vegetables roast, prepare the dressing by adding all of the dressing ingredients to a small food processor or blender and pulse/mix to combine until smooth.
- When the vegetables are ready, add them to a large bowl, followed by the cooked farrow, crumbled bacon, then pour over the dressing. Toss until the salad has been generously coated by the dressing.
- Garnish with fresh parsley and enjoy right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute the farro?
Yes, some of my suggestions are barley, spelt, quinoa or brown rice.
Can I make the farro the day before?
Yes, after you have drained the cooked farro, add a tsp or so of olive oil, and gently mix to combine. This will help to ensure the farrow doesn’t stick together.
Can I add other vegetables?
Yes, I would suggest parsnips and rutabaga as great additives. However, you can really use whatever veggies you love in this one.
Can I substitute the nuts?
Of course – simply leave the nuts out if you have an allergy or don’t love them in salads, or replace with toasted almonds or pecans.
Can I substitute tahini in the dressing?
Yes! You can replace tahini with other nut butters like cashew butter or almond butter. Just keep in mind that the flavor and consistency might vary slightly.
How should I store the salad?
After the salad has cooled, store it in an airtight container in the fridge for up to three days. You can enjoy it cold or reheat it quickly in a pan with a little olive oil.
Can I make this recipe vegetarian?
Yes, absolutely! To make it vegetarian, simply omit the bacon. The salad will still be delicious and flavorful with the farro, veggies, and the creamy tahini dressing.
This worked exactly as written, thanks! Such a different type of recipe – so happy I found this one!!