Broccoli Rubble Farro Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large pot, bring salted water to a boil. Add the farro and cook until tender, about 20-25 minutes. Drain and set aside.
• STEP 3.While the farro is cooking, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 15-20 minutes, or until crispy and slightly charred.
• STEP 4.In a small bowl, whisk together the lemon juice, garlic, olive oil, salt, and pepper to make the dressing.
• STEP 5.In a large bowl, combine the cooked farro, roasted broccoli, cherry tomatoes, feta cheese, and toasted almonds. Drizzle the dressing over the salad and toss to coat.
• STEP 6.Serve the Broccoli Rubble Farro Salad warm or cold. It can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to rinse the farro before cooking to remove any excess starch.
• Toasting the almonds adds extra flavor and crunch to the salad. Simply heat a dry skillet over medium heat and cook the almonds, stirring frequently, until they are golden brown and fragrant.
• Feel free to customize the salad by adding other vegetables or protein, such as grilled chicken or roasted chickpeas.

Storage and Serving

• Store the Broccoli Rubble Farro Salad in an airtight container in the refrigerator for up to 3 days.
• Serve the salad as a side dish with grilled meats or as a light lunch on its own.
• For added freshness, squeeze some extra lemon juice over the salad before serving.