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
Ingredients
- 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
Instructions
- 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.
Laura says
I love The Flavor Bible and I cannot wait to get my copy of the vegetarian one! Farro is one of my favourite Fall grains because its heft and nuttiness is just so, so good with all the roots and hearty tree fruit. I get stuck in those snacks-for-dinner kind of ruts too, but I think the cooler cozier season helps me get more excited about fixing up a big meal more often.
Was so excited to hear that the TJ’s quick cooking farro was good too. I’ve been hesitant about picking it up, but now I’m grabbing it the next chance I get.
The Frosted Vegan says
The vegetarian one just hits it out of the park! You should grab the farro, it’s a favorite now, and I’m not one for usually going outside of my grain comfort zone.
Julia Mueller says
So perfect for fall!! Fall cooking can be a bit of a pain since all of the veggies require sooo much peeling, chopping, and roasting, unlike summer produce where you can pretty much leave everything raw. But you hit this salad out of the park – so healthful and flavorful! I must try this asap!
The Frosted Vegan says
Agree! It’s so much work and sometimes I’m like ‘Ugh, I just don’t want to!’. Thanks Julia! : )
Jodie says
Hi Abby. This recipe sounds great! Not that it really matters (because I can use wheat berries) but what kind of farro did you use? I think I’ll actually make this for lunch! 🙂 Also, is your header new? I swear it was plain the other day. . . . looks good whatever the case!
The Frosted Vegan says
I used regular farro, I’m not sure about the different varieties of farro, but wheat berries would work wonderfully as well! Enjoy, I hope you have a lovely lunch! And yes, the header is new, a friend surprised me with a new design on a whim : )
Karis says
I love farro and get a regular shipment of it from Amazon. Seeing the question above, most farro available in stores in pearled (that’s what I get through Amazon) but semi-pearled and whole are also available varieties of farro.
The Frosted Vegan says
Ah, thank you Karis! Glad someone knew a little more about farro than I do : )
Jodie says
My question was more toward what kind of grain was used in this recipe. Farro is a type of grain in the wheat family. I’m fairly new to all the wonderful whole grains out there and am joining everyone in the confusion 🙂 In Italy, spelt, Emmer and Einkorn are all referred to as farro but from what I’ve read, Emmer is the “true” farro. Some people call barley farro.
Regardless, they’re all whole grains and whole grains are good for us. We don’t have a TJ’s where I live but I’m guessing the farro they sell must be Emmer. Chose semi-pearled if you can as it has more fibre and nutrient-rich bran intact. Whole is even better but then of course it requires longer cooking.
Thanks again for the recipe, Abby.
The Frosted Vegan says
No problem! I’m glad I learned so much about farro!
Tapasya says
Beautiful fall flavors! Do you think some fresh herbs would go with this? Some dill maybe?
The Frosted Vegan says
Yes! I think dill would be perfect, or even some basil?
Kate says
I am so in love with the Vegetarian Flavor Bible! I’m also totally guilty of not eating real meals—like, I ate leftover risotto for breakfast today. Again. This farro salad looks like a winner!
The Frosted Vegan says
Totally not judging, it happens, right?!
sweetphi says
How did I not comment on this? I’m totally drooling, it looks absolutely deeeelish!
The Frosted Vegan says
Thanks Phi! It’s all gone, so I guess that’s a good sign : )