It’s officially fall. And though we’re still whipping up one last batch of 10-minute nachos on the grill, campfire season won’t hold on for much longer. This week, befriend your oven with this easy-to-master vegetable roasting technique that can elevate any fall supper. Here, mildly nutty farro sets the base for a hearty farro salad packed with root vegetables, scallions, parsley, feta, and a tangy orange-maple vinaigrette.
“Farro salad is the perfect recipe for the fall season. It’s a very light dish, but boasts high-protein and nuanced flavors,” says Carlos Barroz, chef and owner of La Pulperia in New York City. “Roasting is the perfect way to cook a vegetable. It brings out the natural sweetness without extra ingredients or calories. Even better: Roasting takes little effort on the cooks’ part, as the oven does most of the work.”
Here’s everything you’ll need to make this delicious and easy salad recipe.
Chef Carlos Barroz’s La Pulperia Warm Farro Salad
Makes 4 servings
10 minutes min.
30 minutes min.
- For farro: 2 cups farro; ½-pound parsnip (peeled and diced); 1 piece butternut squash (sliced); ½-cup red beets; ½-cup cherry tomatoes; 4 oz. feta cheese; 1 bunch scallions (sliced); 1 bunch parsley; Olive oil, to taste
- For orange and maple dressing: 1 cup olive oil; ½ cup orange juice; 2 tbsp maple syrup (your preference); 1 tbsp mustard; 1 tbsp chopped shallot; 1 tbsp chopped parsley; 1 tsp salt
How to make it