I made this salad based on another salad I had tried earlier this week. I had the opportunity to make my version of it after I was invited over to a girlfriends for delicious scallops. We ended up having this salad as part of our meal.
It is really yummy and the flavors and textures blend together nicely. This recipe is a larger scale- so cut it in half for a few people. Or just enjoy the leftovers for lunch!
Farro & Quinoa Autumn Salad
Fridge:
4 cups farro, cooked and cooled
3 cups quinoa, cooked and cooled
1/2 cup scallions, thinly chopped
3 tbs italian parsley, minced
1 1/2 cups pomegranate seeds
1 lb butternut squash, roasted and cooled
Counter:
Juice of 1 lemon (2-3 tbs)
Pantry:
3/4 cup pistachios, toasted
1/4 tsp cumin
1/4 tsp salt plus 1/2 tsp
Few cracks of black pepper
1 1/2 tbs olive oil
Tools:
Large mixing bowl
Whisk
Small bowl
Mixing spoon
Measuring cups/spoons
In the large bowl add the cooled farro, quinoa, pomegranate seeds, pistachios, scallions, parsley, and butternut squash. Add 1/2 tsp of salt and a few cracks of fresh pepper- combine everything well.
In the other bowl add lemon juice, olive oil, cumin, 1/4 tsp of salt and a couple cracks of fresh pepper. Whisk together to combine and pour over the salad.
Mix the dressing into the salad and refrigerate until ready to serve. This salad can keep in the fridge for 5-6 days.
Enjoy it!! Xo
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