This warm farro salad features caramelized sweet potatoes, crunchy almonds, tart pomegranate, and an earthy parsley pesto.
Other than the fact that food is very delicious and I really, really like to eat it, my favorite thing about cooking is that moment when a recipe I’ve been working on finally strikes the perfect balance.
I’m talking about textural (a mix of chewy, crunchy, and creamy) and flavor balance (a harmony of savory, sweet, tangy, and salty). Creating that equilibrium means the difference between a pretty good meal and one that’s damn good. In a nutshell, balance makes food satisfying.
This warm farro salad is the perfect example of what I’m talking about. It’s got chewy farro, creamy caramelized sweet potatoes, crunchy almonds, juicy, tart pomegranate, and an earthy parsley pesto to tie it all together. It’s like a party of fall flavors in your mouth. (Hey, remember parties?)
Those of you who’ve been here for a while may remember this recipe from a few years back. Last year, I used it for a Thanksgiving demo and decided to garnish the salad with pomegranate to give it a pop of color. Turns out, those tart, juicy bursts were exactly what this farro salad needed, so I’ve decided to officially update the recipe.
About the Parsley Pesto
Unlike its summery floral basil counterpart, parsley pesto is earthy, a little peppery, and great for the colder months. Other than this warm farro salad, you can use it on pasta, crostini, grain bowls, and so much more.
When making vegan pesto, white miso works as a Parmesan substitute, giving the pesto a cheesy, savory taste that, again, makes it taste balanced.
Variations
If you prefer traditional basil pesto to parsley, simply swap out the greens. In place of sweet potatoes, you can add roasted carrots, butternut squash, or even parsnips to this salad. If you don’t have sliced almonds, use toasted pumpkin seeds, sunflower seeds, or pine nuts.
Warm Farro Salad with Sweet Potatoes and Parsley Pesto
(5 votes, average: 4.20 out of 5)
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- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: n/a
- Cuisine: American
- Diet: Vegan
Description
This warm farro salad features caramelized sweet potatoes, crunchy almonds, tart pomegranate, and an earthy parsley pesto.
Ingredients
For the Salad
- 1 cup farro
- 1/2 teaspoon fine sea salt, divided
- 2 small sweet potatoes (about 1 1/4 pounds), cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
- 1/2 cup toasted sliced almonds
- 1/2 cup pomegranate arils (aka seeds)
For the Pesto
- 4 packed cups flat-leaf parsley leaves (about 1 medium bunch)
- 1 small garlic clove, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons white miso
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425ºF.
- In a medium pot, bring 2 cups of water to a boil. Add farro and ¼ teaspoon of salt (do not stir). Cover tightly with a lid, reduce the heat to low, and simmer for about 25 minutes, until all the water is absorbed. Turn the heat off and let stand until ready to use.
- Meanwhile, place the potatoes on a baking sheet, drizzle with the oil, and season with the remaining 1/4 teaspoon salt and pepper. Toss to coat and roast until lightly golden, stirring once halfway through cooking, about 20 minutes.
- Make the Pesto. In a food processor, combine the parsley and garlic. Pulse until the parsley is broken down. Then add the oil, lemon, miso, salt, and pepper, and puree until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
- In a large mixing bowl, combine the farro, potatoes, pesto, and most of the almonds and pomegranate. Transfer to a serving platter and garnish with the remaining almonds and pomegranate.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 373
- Fiber: 9.6 g
- Protein: 8.2 g
Keywords: farro, pesto, sweet potatoes, pomegranate, almonds
