Roasted Vegetable Dinner Salad
Why we love it:
- 1 cup Farro
- 3 cups Water
- 21⁄2 teaspoons Kosher Salt (divided)
- 1 bunch Radish
- 1 pound Yukon Gold Potatoes (baby)
- 1⁄2 pound Sweet Potato (probably 1-2)
- 1⁄2 Red Cabbage (look for a small one)
- 2 teaspoons Extra Virgin Olive Oil
- 1 bunch Broccolini
- 1⁄2 cup Walnuts
- 1 Jalapeño (optional)
- 2 cloves Garlic
- 1 Lime (juice)
- 1 bunch Fresh Parsley (leaves and stems)
- 1 bunch Basil
- 1⁄4 cup Vegetable Oil
- 1 Avocado
1. PREHEAT THE OVEN TO 425 DEGREES
Combine farro, water and about 1 teaspoon of salt in a large pot with a lid and bring to a boil over high heat. Turn down to medium and stir it well, partially cover, and cook for about 25 minutes or until tender. If there is water left over you can drain it off like pasta, or if it seems like it’s evaporating too quickly, cover it while cooking.
3. CHOP VEGGIES
Let’s chop. Remove the radishes from the greens. Wash them. Wash all the potatoes. Cut the radishes in ½, and the baby potatoes in ½ (if they’re larger, you can cut in quarters or sixths). Cut sweet potatoes. Aim to keep things about the same size. Place all on a baking sheet.
Cut the red cabbage in ½, then cut ½ in quarters and remove the core by slicing out on an angle. Lay the pieces flat and slice into shreds. Place on the baking sheet and drizzle it all with the 2 teaspoons olive oil and about a teaspoon of salt. Toss. Arrange in mostly one layer and place into the oven.
Roast for 20 minutes.
Prep the broccolini by chopping it into 1-inch pieces. Set aside. After the root vegetables have roasted for 20 minutes, slide out the pan and give everything a stir. Add the broccolini to the pan and roast for a final 5 - 7 minutes.
If preferred, toast the walnuts in the oven or a small pan. Honestly, I usually either buy roasted or skip this step, but the taste does change.
6. HERB SAUCE
Meanwhile, make the sauce in a blender or food processor. Add the jalapeño (if using), garlic, lime juice, and a pinch of salt. Coarsely chop the parsley, including the tender stems and add to the blender. Pulse on for about 15 seconds. Tear off the basil leaves and add them. If your radish leaves look fresh and green, you can wash and add them, too! Turn on the blender and with motor running, slowly drizzle in vegetable oil until a thick sauce forms.
Slice the avocado. Assemble on either one big platter to share or on individual plates. Scatter the vegetables, top with a scoop of farro. Garnish with walnuts and sliced avocado. Drizzle with sauce or serve sauce on the side for dipping.