PCC Winter Farro Salad

PCC Winter Farro Salad

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  • Each serving
  • 220 cal
  • 12g fat (1.5g sat)
  • 0mg chol
  • 530mg sodium
  • 27g carb
  • 5g fiber
  • 5g protein


  • 1 cup emmer farro
  • 2 cups water
  • 1 1/2 teaspoons salt, divided
  • 2/3 pound butternut squash - peeled, seeded and diced into 1 1/2-inch chunks
  • 1/3 cup olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 2/3 pound portobello mushrooms, stems removed and cut into 1 1/2-inch chunks
  • 1/2 cup roasted red peppers, diced into 1-inch pieces
  • 2 tablespoons roasted garlic cloves
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon ground rosemary
  • 1/4 cup white balsamic vinegar
  • 1/4 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed and cut into 1-inch pieces)


Soak farro in water overnight. Bring water, pre-soaked farro and 3/4 teaspoon salt to a boil. Reduce heat to low and simmer for 45 minutes. Drain in a colander and let cool at room temperature. Do not rinse. Refrigerate farro when cooled.

Preheat oven to 400° F.

Toss squash pieces lightly in 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in the oven until soft and brown on the edges, about 20 minutes.

Toss mushrooms lightly in 1 1/2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in the oven until brown on the edges, 12 to 15 minutes.

Add roasted red peppers to cooled farro.

In a food processor, puree roasted garlic with thyme and rosemary. With the machine running, first drizzle in vinegar and then remaining olive oil until dressing is blended. Toss farro and red peppers with dressing, squash and mushrooms.

To serve, toss equal parts farro mixture and loosely packed chard and kale mix in individual bowls.

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