Cozy up to this warm farro bowl stuffed with roasted cauliflower, sweet potatoes, and a kale pesto vinaigrette that will get you excited to eat your greens.
The thing about winter and salads is that they are both COLD.
And if there’s one thing I hate, it’s shivering outside and shivering inside at the same time.
My bones just can’t take it.
Hence why I’ve been avoiding my favorite salad take-out joint for the past few months
and hence why it took me so long to try their new warm and cozy grain bowls
and hence why it is now the end of January and I am just now realizing the beauty of the warm grain salad bowl.
You guys. We have so much lost time to make up for.
Long-standing readers of my blog will know that I have long been a fan of the lettuce-free salad. Instead of lots of bland and flavorless leaves, I like to bulk up my salads and salad bowls with alternative greens, lots of roasted veggies, and grains grains grains! Lately, farro has been high on my salad bowl obsession list and for good reason.
First of all, at 7 grams of protein per serving, it has more than twice the protein and fiber as modern wheat! <– Talk about staying power.
Second of all, it cooks up with just the kind of chewy bite and nutty flavor that my grain salad dreams are made of.
In these farro salad bowls I’ve paired this new favorite grain of mine with roasted cauliflower, roasted sweet potatoes, sweet tart dried cranberry bites, bitter arugula, and a totally addictive kale pesto vinaigrette. Each bite is a great mix of sweet and savory with a whole lot of vitamin A mixed in for good measure.
Plus, the fact that it’s served warm will let you get excited about coming home to it after a long windy walk from work in the cold.
I speak from many many shivery days of experience.
The farro that I used is the Village Harvest brand, which I’m totally digging because all of their rice and grains are natural and unprocessed, which makes me feel good about eating them! What also makes me feel good is knowing that Village Harvest makes a real effort to support communities through social development and sustainability projects – they send funds that help build schools and education programs, provide clothing and food for children and pledge to donate 1% of profits to support these global programs.
Feel good and taste good on so many levels.
I love it.
- 5 oz baby kale
- ¾ cup pecans
- ¼ cup champagne vinegar
- salt and black pepper, to taste
- ½ cup olive oil
- 2 cups Village Harvest Farro Perlato, cooked according to package directions
- 2 tbsp olive oil
- 1 head cauliflower, cut into florets
- 1 medium sweet potato, peeled and cut into ½-inch dice
- ½ cup dried cranberries
- 5 oz arugula
- To make the pesto, in the bowl of a food processor, combine the kale, pecans, champagne vinegar, and olive oil. Pulse until pureed and well combined. Season to taste with salt and black pepper.
- For the salad, heat oven to 400F. Toss the cauliflower florets and sweet potato cubes with the olive oil. Spread on a parchment-lined baking sheet and season to taste with salt and black pepper. Roast for 20 minutes, or until tender and starting to brown.
- Toss the cooked farro with the roasted veggies, dried cranberries, arugula, and kale pesto vinaigrette. Season to taste with salt and black pepper. Serve warm.
To find Village Harvest products near you, check out their store locator!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.