A cauliflower farro salad is a feel-good way to start the week.
It looks like nothing special, because some of the drab colors of the season are filling up this bowl and the vibrant tomatoes and greens of summer have said see ya.
But what it lacks in vibrancy, it makes up for in major flavor. Like, major.
This has clearly been the year of farro for me. This slow roasted tomato farro salad is what my dreams are made of. It’s so good – fantastic as a side dish or a main dish. Super flavorful!
And while I used to be a bit wishy-washy on farro, because let’s be honest, sometimes it can taste like cold, chewy oatmeal… when it’s cooked properly and tossed with a ton of other delicious ingredients, I’m sold. I love it.
Like this salad. I am alllll over this.
Give me all the farro. Starting with this bowl.
Roasted cauliflower is just the best. THE BEST. Tell me you don’t love it!?
I’ve said a million times about how it was one of the first roasted veggies I ever really got into (because it sort of tastes like popcorn, right?!) and it remains a fave. It’s works with almost everything!
So there’s that.
Then we have crunchy, salty pistachios. I love how rich the flavor of pistachios can be when paired with roasted vegetables. Really, they add that extra oomph.
A big sprinkle of pomegranate arils comes next, and those add a sweet pop along with some tartness. And pretty color, of course. They are adorable autumn jewels and I’ll just never get over it.
The pleasant surprise is the dill vinaigrette. It makes the whole thing tastes incredible. Even my mom, who stopped over the first day we were testing this, was super interested in the bowl. She sees it, her face lights up. This is NOT her cup of tea – she would never make or order something like this. And as soon as I mentioned dill vinaigrette she’s all “UM NO WAY NO THANKS.”
But curiosity got the best of her and she tasted it and LOVED it.
I think she was more shocked than I was.
I’m telling you right now that this can be theeee go-to holiday side dish. It will work on Thanksgiving or Christmas. But at the same time it can also be your Monday night dinner, you know? It’s super satisfying and filling and full of texture and taste. It’s like a non-deconstructed (constructed?!) grain bowl salad. One that you can keep in the fridge and eat the next day for lunch.
Yes! Newsflash: it’s just as good cold as it is warm. You might fight over leftovers.
Roasted Cauliflower Farro Salad
Promise this will be the last farro salad I share this year! I think.
The post Roasted Cauliflower Farro with Pomegranate and Pistachios. appeared first on How Sweet Eats.
