Roasted Vegetable and Farro Salad Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saratogaoliveoil.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Oven
- Baking sheet
- Plate
- Stove
- Measuring cup
- Measuring spoon
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
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