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
Scale
- 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.