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Farro Salad with Roasted Vegetables and Tahini

Chewy farro tossed with caramelized butternut squash, Brussels sprouts, and sweet potato, finished with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Farro
  • 1 cup pearled farro
  • 3 cups water or stock
  • 1 teaspoon kosher salt
For the Roasted Vegetables
  • 2 cups butternut squash peeled and cubed
  • 1 small sweet potato peeled and cubed
  • 1 small red onion thinly sliced
  • 8 ounces Brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
For the Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 small clove garlic grated
  • 2 to 4 tablespoons warm water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
For Finishing
  • 2 tablespoons parsley chopped
  • 2 tablespoons toasted walnuts or pumpkin seeds
  • pinch Aleppo pepper optional

Method
 

  1. Cook the farro in water or stock with salt until tender and chewy, about 20 to 25 minutes. Drain any excess liquid and set aside.
  2. Heat the oven to 425°F. Toss the squash, sweet potato, red onion, and Brussels sprouts with olive oil, salt, pepper, and smoked paprika. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
  3. Whisk the dressing. Combine the tahini, lemon juice, olive oil, honey, garlic, salt, and cumin. Add warm water a tablespoon at a time until the dressing is pourable but still creamy.
  4. Combine. In a large bowl, toss the cooked farro and roasted vegetables. Spoon over some of the tahini dressing and toss gently.
  5. Finish. Top with parsley, walnuts or pumpkin seeds, and Aleppo pepper if using. Serve warm or at room temperature.

Notes

Warm grain soaks up dressing better than cold. Add the dressing while the farro is still warm, then let it rest.