Fall Farro Salad

Print Recipe

Course Lunch, Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 1

Cook Time 30

Servings

Calories 876

Author Timothy Pakron

Ingredients

Roasted Beets

1 pound golden beets about 2 large
2 tablespoons olive oil
1 tablespoon nutritional yeast
¼ teaspoon sea salt
A few cracks black pepper

Farro

1 ½ cups farro about 8 ounces
3 tablespoons olive oil
1 tablespoon rice vinegar
1 teaspoon dried oregano or thyme
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
2 cups water

Vegetables

1 ½ cups cucumber chopped (about 1 large english cucumber)
1 ½ cup carrots chopped (about 2-3 carrots)
¾ cup sweet pickled radishes
2 cups arugula

Sunflower Seeds

1 cup raw sunflower seeds
1 teaspoon olive oil
A pinch sea salt

Chickpeas

1 can chickpeas about 15 ounces, drained and rinsed
1 teaspoon olive oil
1 teaspoon nutritional yeast
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon sea salt

Simple Vinaigrette

¾ cup olive oil
¼ cup red wine vinegar
¼ cup minced shallot 1 large shallot
1 clove garlic minced
2 tablespoons dijon mustard
1 tablespoon nutritional yeast
1 ½ teaspoons sea salt
½ teaspoon freshly cracked black pepper
1-2 teaspoons water

Instructions

Roasted Beets: Preheat the oven to 400°F and line a baking sheet with parchment paper. Peel and chop the beets into small chunks and transfer to the baking sheet. Drizzle with olive oil and sprinkle over nutritional yeast, salt, and pepper. Toss well and bake for about 20 minutes, until fork-tender.
Farro: Rinse the farro and transfer to a small pot. Add the olive oil, dried oregano or thyme, salt, rice vinegar, black pepper, and water. Stir well and bring to a boil. Once at a boil, place the lid on top and reduce the heat to low. Cook for 10 minutes and remove from heat. Let sit for 5 minutes and then drain off any excess water. Fluff with a fork and give it a taste. Season with more salt and pepper, if desired.
Sunflower Seeds & Chickpeas: To toast the sunflower seeds, add them to a nonstick skillet with the olive oil and salt. Toast over medium-high heat for about 5 minutes, stirring often, until slightly golden brown. Set aside to cool. In the same pan, add the chickpeas along with the olive oil, nutritional yeast, black pepper, garlic powder, red pepper flakes, and salt. Mix well and cook for 4-5 minutes, until slightly golden, stirring every so often.
Vegetable Prep & Dressing: Now is a good time to chop the carrots and cucumbers, add the sliced radish to a bowl, and make the dressing. Once everything is prepped, set it aside until ready for assembly. To make the vinaigrette, simply combine all of the ingredients into a jar with a tight fitting lid and shake well.
Assembly: To assemble, set out 5 tall wide mouth jars (24 oz. each). Layer the ingredients by equally distributing them in this order: vinaigrette, chickpeas, farro, carrots, cucumber, radish slices, beets, arugula, and sunflower seeds. When ready to serve, shake well, pour into a bowl, and eat. To store, place a lid on top and place in the fridge for up to 4 days.

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