Farro Salad with Leeks, Pistachios and Herbs

(No Ratings Yet)

1 Serving

Print Recipe

(Image: Alicia Gitlitz)

(No Ratings Yet)

1 Serving

1 ½ cups farro (prepare according to package directions)

2 cups butternut squash, peeled and cubed

1 leek

1 cup Medjool dates, diced

1/2 cup toasted salted pistachios or pecans (optional)

1/2 cup pomegranate seeds

1 tablespoon olive oil

To taste, salt and pepper

1 handful fresh mint, roughly chopped

DRESSING :

1/4 cup grapeseed or light olive oil

1 tablespoon honey

¼ teaspoon orange zest

¼ cup fresh squeezed orange juice

1 tablespoon fresh squeezed lemon juice

¼ teaspoon cumin

¼ teaspoon cinnamon

½ teaspoon salt

Preheat oven to 425°F.
Cut off the upper portion of the leek, keeping the white and pale green portion at the bottom. Slice into rings and place in a bowl of water, separating the rings to remove the dirt. Drain and pat dry.
Place the squash and leeks on a parchment-lined baking sheet and mix with oil, honey, salt and pepper. Roast until tender and caramelized, about 30 minutes, stirring occasionally.
In a small bowl, combine the grape seed oil, honey, orange zest, orange juice, lemon juice, cumin, cinnamon and salt.
In a large mixing bowl, combine the farro, squash, leeks, dates, pistachios, pomegranate seeds and dressing. Toss to combine.
Season the salad with salt and pepper, to taste. Garnish with fresh mint before serving.
If preparing in advance, add the pomegranate seeds and pistachios before serving.***

Want to know more about the health benefits of plant-based eating?