On most days of the week you can find me eating some sort of grain salad with roasted vegetables for lunch. Depending on what is in my kitchen at the moment, it usually all begins with making up a batch of barley, brown rice, wheat berries or farro. Because if I have the grain already made and ready to go, eating a filling healthy lunch or dinner isn't so hard. Next comes the easy part, filling my baking sheet with any vegetable I have and roasting it until browned and slightly crisp. This could be anything and everything from carrots, broccoli, brussels sprouts, beets, cauliflower, leeks (my favorite!), mushrooms (also another great one roasted), and squash (lots and lots of squash right now).
For the dressing, some days I keep things simple, and just toss the whole thing in a little olive oil, possibly some balsamic vinegar and maybe top with a little yogurt, ricotta, feta or goat cheese. But this dressing here, is really one of my favorites. And works well with all vegetables and grains, so I like to make up a big batch and just keep in my refrigerator. It is slightly tangy, a little sweet and lots of spicy (depending on how much hot sauce you add).
And if you find yourself with leftovers of the salad, which I generally do because I like to make double, it reheats beautifully. Go ahead, have it for breakfast too, just put a poached egg on top. It will be perfect.
Spicy Farro Salad with Roasted Mushrooms + Squash
1 cup farro, rinsed and drained (wheat berries work well here too)
4 cups water
1-2 teaspoon sriracha sauce, or to taste
1 teaspoon honey
2 tablespoons white vinegar
pinch of ground cumin
4 medium carrots, peeled and cut into 1/2" slices
2 cups mushrooms, wiped off and cut in half
1 delicata squash, seeds removed and cut into 1/2" slices
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
salt and pepper
Plain Yogurt (regular or greek, I prefer greek)
Instead of yogurt, ricotta cheese or goat cheese are both really good
Combine the farro, a pinch of salt and the water in a large saucepan over medium heat. Cover and simmer for 45 minutes, until farro is tender. Stir occasionally. Remove from the heat and drain any water. Set aside.
Preheat your oven to 400 degrees. Line two baking sheets with parchment paper. Place carrots, squash, mushrooms, and thyme leaves on the baking sheets. Top with olive oil and toss together. Roast in the oven for 30-35 minutes, until the carrots are cooked through. Toss once or twice while roasting.
Whisk together, 5 tablespoons olive oil, 1 teaspoon (or more) sriracha, 1 teaspoon honey, 2 tablespoons white vinegar, and a pinch of cumin. Taste and adjust seasonings.
In a large serving bowl, combine farro and vegetables. Pour in the dressing, and combine. To serve, dish each salad and top with greek plain yogurt and a 2 tablespoons pomegranate seeds.