This is the perfect easy and unique salad to make this holiday season. It’s comforting, healthy, and a simple side dish that the whole family will love!
Welcome to Thanksgiving week! I don’t know about you, but I’m all about jumping at the chance to spend time with my family and gorge myself on delicious homemade dishes.
The only bad thing about thanksgiving dinner is sometimes….the dishes can get a bit dull.
Don’t get me wrong, it’s a meal that I look forward to for 364 days, but sometimes I think we need to throw in a different flavor or two to shake things up a little bit.
This side dish still has some of the thanksgiving flavors that we know and love, but with some extra freshness and texture.
The best thing about this dish is it can be made the night before, which is a huge help when the big day arrives!
Not to mention it’s super healthy, and that can be a welcoming addition with all of the richness that Thanksgiving has to offer.
- Farro Salad With Pomegranate Vinaigrette Roasted Winter Vegetables and Candied Pecans
- Author: My Modern Cookery
- Prep time: 10 mins
- Cook time: 30 mins
- Total time: 40 mins
- Serves: 6-8
- 9 oz of quick-cooking farro
- 12 oz butternut squash, peeled and cubed
- half of a medium red onion, medium diced
- 3 purple carrots(or any carrot), sliced into rounds
- 1/3 cup olive oil
- 4 tablespoons pomegranate vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 cup of pomegranate arils
- 1/2 cup candied pecans, chopped!
- Bring a large pot of water to a boil, add the farro and boil for 10-12 minutes. Drain and season with salt and pepper to taste. Set aside to cool.
- Preheat oven to 400 degrees Fahrenheit.
- Toss squash, onions, and carrots together with about a tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet or roasting pan and roast for 20-30 minutes until veggies are tender and golden brown.
- In a large mixing bowl, add vinegar, mustard, and honey and whisk to combine.
- Slowly drizzle in the olive oil until it forms an emulsion with the vinegar.
- Add farro and vegetables to the vinaigrette and toss until everything is coated.
- Taste the mixture now and add salt and pepper if needed.
- Cool the salad in the fridge for at least 2 hours. Preferably overnight.
- When you're ready to serve, re-toss everything together, and add more olive oil if it has gotten a bit dry. Top with pomegranate and candied pecan and enjoy
Did you know that cold deadens the flavor of a dish? When you make something that is being served cold, it may taste saltier when it is warm. Once your dish is completely cold, taste it again and add more salt if necessary.