Fall farro salad

Experience the delicious harmony of seasonal flavors in this fall farro salad. Nutty farro, crisp fall vegetables, and zesty vinaigrette make for a satisfying culinary adventure.

Ingredients:

• 1 large head cauliflower, cut up into small florets (I sometimes do this with brussels sprouts in addition - they cook more quickly so only roast them about 15 or so minutes)
• 2 tablespoons olive oil
• pinch salt
• 4 cups low or no sodium added chicken (or vegetable if you want to keep it vegetarian) stock
• 4 cups water
• 450g farro, rinsed
• 1 medium onion, diced
• 1 carrot, diced
• 1 1 large stalk celery, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano (or even marjoram if you've got it)
• 1/4 cup chopped fresh chives
• 1 large lemon, juiced
• 1/4 cup best quality olive oil
• salt and pepper, to taste
• 1 cup crumbled feta, spread over top

Instructions:

1. Preheat the oven to 230 °C.
2. Combine the chopped cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl, ensuring all pieces are evenly coated. Transfer the cauliflower to a shallow baking dish or half sheet pan in a single layer. Sprinkle a bit of salt over the cauliflower.
3. Roast the cauliflower, stirring and flipping pieces occasionally, until they are tender and turn a golden brown color, which should take around 25 to 35 minutes.
4. While the cauliflower is roasting, heat the stock and water in a large saucepan over high heat until it boils. Add the rinsed farro to the boiling stock, stir, then reduce the heat to low. Cover and let it simmer until the farro is tender, for about 20 to 25 minutes. Drain the farro and place it in a large serving bowl.
5. In the meantime, saute the onion, carrot, and celery in a large saute pan over medium heat. Cook and stir until the onion becomes translucent and the carrot softens, which should take approximately 10 minutes. Adjust the heat to medium-low if the onion starts to brown. Season the vegetables with salt and pepper.
6. Combine the sauteed onion mixture with the farro in the serving bowl.
7. Mix in the roasted cauliflower in the serving bowl.
8. Add parsley, oregano, and half of the chopped chives to the serving bowl.
9. Pour lemon juice and olive oil into the serving bowl and gently but thoroughly mix all ingredients. Taste and add more salt and pepper if needed.
10. Sprinkle the remaining chives and crumbled feta on top.
11. Serve either warm or at room temperature.

Summary:

• Calories: 3569 kcal
• Fat: 151 g
• Protein: 135 g
• Carbs: 468 g
• Potassium: 6707 mg
• Magnesium: 955 mg