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Rosh Hashanah Farro Salad

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Rosh Hashanah Farro Salad
Parve Parve
6 Servings Serving Icon
1 Hour, 10 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Tree nuts
Diets info-icon
- Vegetarian - Pescatarian - Gluten Free

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Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare eight ounces of farro (dry) according to package directions.
3. While your farro is cooking, peel and cut your butternut squash, lay it out on a baking sheet lined with parchment paper, and drizzle avocado oil over the cubes. Sprinkle salt and pepper. Roast for 45 minutes.
4. Dice the apples, chop the herbs, and de-seed your pomegranate.
5. Prepare the dressing by adding all ingredients to a small bowl and whisking together.
6. Once the farro and butternut squash are cooked, add all salad ingredients to a bowl.
7. Add dressing a little bit at a time and mix.

Notes: Leftovers can be served the next day over a bed of spring mix for a different variation.

Recipe tags


Balsamic Dip the apple Farro Fresh herbs Fruity salad Grain salad Nuts Simanim Squash Talia Baron Tbwholefoods Vinaigrette Whole grain
Rosh Hashanah Farro Salad

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naomi sandel
naomi sandel
22 days ago
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