Farro Salad with Roasted Pumpkin and Toasted Pine Nuts can be served as a side dish or main course. With the addition of seasonal ingredients it will appeal to diners looking for a meal that’s both comforting and healthy!
I was first introduced to farro a couple years ago during a trip to Florida. Sitting oceanside, drinking frothy drinks with tiny umbrellas, we ordered a meal that hit the spot like no other. What is it about food outside? Doesn’t it always taste better? Anyway – we ordered a gorgeous salad filled with roasted veggies and grilled chicken, dressed in a citrusy balsamic vinaigrette all set atop farro.
It’s hard to say what was more exciting – our view of the ocean or this flavor-rich dish. It became very clear to me, under that hot tropical sun, why farro is known as the “Mother of all wheat”!
This Mediterranean grain is prized not only for its subtle nutty flavor but for its nutritional value. High in protein, fiber and iron, it’s very easy to digest and can be enjoyed a number of ways. And when you use pearled farro, which takes only 20 minutes to cook, versus whole farro, which takes up to a day to prep, you’re on your way to a hearty meal in just minutes.
This ancient grain has a nutty flavor and chewy texture, similar to that of brown rice. Farro can be used in a variety of ways: it can be enjoyed in hot soups, stews, casseroles, or enjoyed as a cold salad. I wanted to add a seasonal colorful twist to our pearled farro, and since our CSA included a sugar pumpkin, it was an easy choice to roast it and combine with colorful herbs and vegetables, toasted pine nuts, and crumbled ricotta salata for a dish that’s as tasty as it is healthy.
Alessi products are authentically Italian and produced by a Sicilian family. Luckily we don’t have to travel all the way to Italy (though, you wouldn’t have to twist my arm) to purchase Alessi products. You can find them at your local grocery store and online. Also, you can follow Alessi Foods on social media! Facebook, Instagram & Twitter!
With its toasted pine nuts and roasted vegetables, Alessi Farro Perlato makes a dish worth savoring!
Buon Appetito!
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Farro Salad with Roasted Pumpkin and Toasted Pine Nuts
- Category: Dinner
Description
Farro Salad with Roasted Pumpkin and Toasted Pine Nuts can be served as a side dish or main course. With the addition of seasonal ingredients it will appeal to diners looking for a meal that’s both comforting and healthy!
Ingredients
- 1 lb. Alessi Farro Perlato
- 2 cups heirloom cherry tomatoes
- 1 large red onion, sliced
- 3 bell peppers (orange, yellow, red), sliced
- 2 cups 1/2-inch cubed seeded sugar pumpkin, or butternut squash
- 6 Tbsp. olive oil, divided
- Kosher salt and ground black pepper, to taste
- 6 Tbsp. fresh lemon juice
- 1/2 cup chopped fresh parsley
- 4 oz. ricotta salata, crumbled
Instructions
- Preheat oven to 400 F.
- In a medium saucepan combine farro with enough cold water to cover by 1 inch (two parts water to one part farro).
- Bring water and farro to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until grains have absorbed most of the liquid. When finished cooking, remove from heat and set aside.
- Meanwhile, on a large baking sheet add tomatoes, red onion, bell peppers, pumpkin, 3 Tbsp. olive oil and salt and pepper, to taste.
- Stir until just combined.
- Place in hot oven and roast for 25 – 30 minutes until vegetables are tender and caramelized.
- In the meantime place 8 Tbsp. of pine nuts in a small skillet over medium high heat. Swirl pine nuts until they become fragrant and begin to release their oils. About 5 minutes. Remove from heat and set aside.
- In a small bowl whisk 3 Tbsp. olive oil with lemon juice, salt and pepper.
- In a large bowl, mix farro with the lemon dressing.
- Gently mix in the roasted vegetables, parsley, pine nuts and ricotta salata.
- Season with salt and pepper and serve.
{This post is sponsored by Alessi Foods but the content and opinions expressed here are my own.}
CIAO!
I wouldn’t mind going to Florida or Italy to enjoy this salad! I really need to put this on my list of things to try because I’ve never actually had farro. I love the pumpkin in here, Annie!
I wouldn’t mind either…if you need a travel partner I’m your person! Thanks, friend!
Dining al fresco is always the best! And oddly enough, I think I too was in FL the first time I had farro! I’m really loving this roasted pumpkin version – filling AND healthy… gotta love that!
That is funny! Is Florida known for its farro? 😉 Thanks, dear!! Hope your weekend is great!
I love farro, Annie – it’s such a great nutty grain and a great way to make a salad more filling. Love the roasted veggies – a great addition. This is my kind of salad!
This is definitely your kind of salad! I know you’d love it! Thanks, my friend!!
This is one seriously gorgeous dish, Annie! I was first introduced to farro with the most amazing farro risotto – this farro salad looks like it’d be just as good though! Love the pumpkin and pine nuts in there. Swoon-worthy!
Thank you, Rachel! I’ve not had farro risotto but I can imagine how fabulous that must be! 🙂
Mmm I love pine nuts in salads, this looks and sounds so good Annie 🙂
Aren’t they the best? For being so small they certainly make an impression! Thanks, Manali!!
What a beautiful and festive looking salad, Annie. Love all the delicious flavors you have combined here. Also loving the fact this is super easy easy. 🙂
It is super easy easy and oh so delish!! Thanks, dear!
This is such a beautiful salad and the flavor combinations are wonderful. I think after all the Thanksgiving indulging this salad is greatly needed. I love a good lemony dressing to top it all off. Take care.
Indeed! We’ve been eating lots of salad this week! The dressing is so bright and zippy! Thanks, Stacey!
This is such a gorgeous dish, and perfect for picnicking!
I love that! It is a perfect dish for a picnic! Haven’t thought about a picnic in a while! Thanks, Kari!!
Yum, farro! I love it! In salads, soups, it is my go-to dish many times! Your farro salad is beautiful and full of delicious seasonal veggies! Pinned it!
Farro works in so many dishes! Thanks for the pin and kind words, my friend! 🙂
I would love to enjoy this salad while looking at the ocean. If only I could… But instead I will be enjoying it while snuggled under a blanket on my couch. It looks so fresh and delicious!
Awww – snuggled under a blanket on a comfy couch has to be tied for first with looking at the ocean…Okay, close second. But that sounds pretty good to me, my friend! Thanks, dear!
Yes! What is it about food outside that instantly makes it tastes better? Even if it’s raining outside and you’re covered under a canopy, it still tastes better than inside 🙂 But, inside or outside, I’m sure this farro salad is DELISH! Love the toasted pine nuts in there..perfect for flavour and texture. I could make a meal out of just this! Pinning! Have a wonderful weekend! xoxo
It really does! I’m thinking of hotdogs (outside), burgers, popcorn, farro salad… All of it! So good! Thanks for the pin, my dear! Have a lovely weekend! Stay warm! xoxo
We love our grains! Unfortunately, it seems like our diverse grains came late in our life. I mean, at one time the side was pasta or rice. Yes, we had veggies but that was different. Now! Well, we have beautiful salads like yours made out of farro, or quinoa, or freekeh, even barley. We were at a restaurant in Venice, Florida and they had the most amazing couscous salad. I tried to wheedle the recipe from the waitress. She didn’t know it and the chef wouldn’t give it to her. I’m going to have to duplicate it. I’m pinning your recipe 🙂
I cook with everything you’ve mentioned except freekeh….I need to get on that! How sad that they wouldn’t share the recipe…that’s okay – you can do better, I’m sure! 🙂
Lip smacking over here Annie!! All the roasted vegge and the farro?! I just learned that the kuri squash skin is edible. Hooray! So happy to hear your CSA is still going strong. Our ‘endless summer’ just ended, and now it’s multiple trips to multiple farms to get the groceries 😮 ! And more trips to the grocery store… I can see how this recipe would be delicious warm or chilled. Fabulous work my dear!
Don’t you just love when the skin is edible?! That’s the best! Yep – this pumpkin came from the last of our bounty for the season… Like you, we’re off to the the farmers’ markets! So happy you like this, dear! Thank you! xo
I think we must have been secretly channeling each other with our recipes today Annie! Farro is one of my favorite grains! So hearty and nutty. And this salad sounds absolutely delicious! We all need some nice healthy dishes during the holiday season to offset all the sweet treats we’ll be sampling. Can’t wait to add this to my weekly meal plans!
We definitely were! Having farro in the mix of weeknight meals makes it easier to indulge a little on the weekends! No guilt! Thanks, dear!
Food enjoyed al fresco DOES taste better, doesn’t it?! I wonder why that is.. maybe fresh air actually allows your taste buds to work better? Hmm.. I need to google that because now I need to know the reason that is! 😉 Anyways, I’m a huge fan of farro and this salad is calling my name! This is totally the type of salad I like to eat this time of year when it’s cool outside – healthy yet totally satisfying! Love the roasted veggies in here and I could seriously put pine nuts on all the things! Pinned! Cheers, dear friend! xoxo
Yes, google it…I’d love to know the answer!! You know, the more I eat farro, the more I love it. And it’s so versatile – you can add just about anything to dress it up and it always works! Oh yes – roasted veggies – nothin’ better! Thanks, lovely! Have a great weekend! xoxo
What a great looking salad! I love farro! and all teh flavors you put together in this dish!
Thanks, Gaila! This is a yummy one!
I love farro! I’ve only had it a few times, but every time I do, I vow to eat it more often. This salad looks perfect for the season, Annie! I love the pretty color and addition of pumpkin. Sounds perfect for lunch!
That’s how I feel every time I eat it! It’s so comforting!! Thanks, Gayle!