Warm Farro and Roasted Veggie Salad with Honey Mustard Tahini Dressing
This salad is built around mostly root vegetables, roasted until tender and perfectly caramelized. Served warm and tossed in a bright honey mustard tahini dressing, infused with fresh lemon juice and zest.
Servings: 8 servings
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
Calories: 449kcal | Carbohydrates: 26g | Protein: 8g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 451mg | Potassium: 448mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6394IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 2mg
