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
Author: Ciao Chow Bambina
Recipe type: Dinner
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 ½-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
½ 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.
3.5.3217
{This post is sponsored by Alessi Foods but the content and opinions expressed here are my own.}
CIAO!
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