While I was in LA for the Pom Wonderful trip, we had a beautiful pomegranate themed dinner at Tavern. In particular, I loved the farro salad with vegetables and pomegranate salsa. While I would never call myself a vegetarian, I tend to eat and cook a lot of vegetarian food. I am always looking for new ways to make hearty vegetable based meals. When I got my Crop Share this week, it had lots of carrots and parsnips in it so it was the perfect time to try to recreate this dish. While I only had my memory to work from, I think that I did a pretty good job recreating this salad.
I love farro, and if you have not had it, this is a great introduction. Farro is an ancient grain and used a lot in Italian cooking. It cooks in the same way as rice, but takes a little bit longer. At Tavern, this was served with squab, so if you wanted, you could add chicken or even fish for some extra protein.
1 small acorn squash, peeled and sliced
2 carrots, peeled cut into sticks
2 parsnips, peeled and cut into coins
2 shallots, sliced
1 bunch broccolini
1 cup farro
3 Tablespoons lemon juice
3 Tablespoons honey
salt and pepper
1/3 cup olive oil
Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt and pepper. Bake in a 400 degree oven for about 20 minutes.
Drizzle olive oil slowly while whisking. Here is the easiest (and least messy) way that I have found to peel a pomegranate. Slice a pom in half. Submerge in a bowl water. Pull the arils out of the skin while underwater. The seeds will fall to the bottom and the fibers will rise to the top.
- 1 small acorn squash, peeled and sliced
- 2 carrots, peeled cut into sticks
- 2 parsnips, peeled and cut into coins
- 2 shallots, sliced
- 1 bunch broccolini
- 1 cup farro
- 3 Tablespoons lemon juice
- 3 Tablespoons honey
- salt and pepper
- 1/3 cup olive oil
- chopped parsley
- pomegranate arils
- Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt and pepper. Bake in a 400 degree oven for about 20 minutes.
- Take the broccolini off of the pan and put on a plate. Add the mushrooms and bake for 20 minutes more, or until the vegetables are tender.
- Rinse 1 cup of farro under cold water. Add to a saucepan and cover with 2½ cups water. Bring to a boil and add a lid. Reduce heat to a simmer and cook for 20 to 30 minutes. Fluff with a fork.
- Make the dressing by whisking lemon juice, honey, salt and pepper. Drizzle olive oil slowly while whisking.
- Peel the pomegranate and put the arils into a container and set aside.
- Pour half of the dressing into the farro and toss to coat. Top with vegetables and drizzle the remaining dressing over. Sprinkle with pomegranate and chopped parsley.