I sometimes get stuck in a rut when it comes to real meals, especially when fall and winter come around. In the summer it’s all squash and grilling out and I-can-eat-popcorn-for-dinner-because-it’s-hot-outside, right? I know autumn offers up its own bounty of root vegetables and pumpkin in everything, but often, I get stuck in a cycle of snacks for dinner and pasta all the time. Both of these things are great, but sometimes I just want to be able to throw together a real meal, without a lot of thinking and planning. Oddly enough, when it comes to baking, I can wing it, throw together a recipe, and most of the time, something awesome comes out of it! But, when it comes to dinner or throwing together a quick lunch, I can kind of fall flat. This is exact reason is why I’m so happy I found the Vegetarian Flavor Bible.Last week, I had the opportunity to hear the authors of this book speak at our local public market, and let me tell you, this couple is inspiring!
I usually can’t throw together a salad like this and have great results, but after looking up farro in the book, I saw so many combinations that just clicked in my head. It seemed like everything just clicked into place when I put this together, especially when I added the balsamic and agave dressing. For the most part, these ingredients are on hand, especially now that crisp apples and juicy oranges are making their way to the forefront of the produce section as of late. The walnuts can be subbed out for almonds or whatever you have on had, the salty component just adds a nice level of flavor. I used Trader Joe’s quick cooking farro in this recipe and it worked perfectly, especially for a farro novice like myself. I can’t wait to see what other creations my new favorite book will inspire!
Autumn Harvest Farro Salad
- 2 cups farro cooked
- 1 apple diced
- 1/2 cup white beans
- 1 cup raw carrots chopped
- 1/3 cup walnuts chopped
- 1 orange sliced and diced into 1/2 inch pieces
- For the dressing:
- 4 tablespoons balsamic vinegar
- 2 teaspoons agave nectar
In a large bowl, combine all the salad ingredients, tossing together thoroughly. Taste and add salt and pepper as needed. Pour dressing ingredients over the salad and toss again, coating all everything with the dressing. Serve cold and refrigerate leftovers for up to a week.