Fall Farro Salad w/ Roasted Halloumi & Pomegranates Recipe




As we method Thanksgiving, I really feel like meals turn out to be an increasing number of brown. I do know – all of us love tacky, bread-ey issues, and naturally darkish entire grains are splendidly healthful… BUT if I’ve discovered one calling in life (er.. in blog-life), it’s to seek out and convey forth the colourful meals of each season.

This put up is in partnership with POM Great as a result of, in our home, we flipping love pomegranates! The brilliant pop of sweetness and the ruby purple shade from little pomegranate arils add vibrancy to any dish. I really like sprinkling them on the whole lot all through the autumn and winter, particularly over hearty salads like this. They’re additionally identified for his or her antioxidant goodness, they usually’re a very good supply of fiber – like we wanted extra causes to like pomegranates.


Fall Farro Salad with Roasted Halloumi & Pomegranates

Right here’s what else I’ve occurring on this recipe. There’s a mixture of roasted substances like acorn squash, roasted onions, and roasted halloumi cheese. And a mixture of uncooked issues: thinly sliced kohlrabi, carrot ribbons, micro greens, and naturally the pomegranate arils. The mix of roasted and uncooked parts makes this so hearty and scrumptious, but brilliant and poppy. And sure, I firmly imagine that “poppy” is our sixth taste sense, the one which comes after “umami.”

Visually talking, I really like “taking part in” with colourful meals, particularly when cloud shapes seem:


Fall Farro Salad with Roasted Halloumi & Pomegranates

You is likely to be asking: what the heck is kohlrabi?! It’s that alien-like vegetable pictured above and it’s scrumptious when sliced paper skinny (it’s additionally good roasted, pureed, and baked, however that’s for one more put up). Right here, it gives a crisp, recent texture to this hearty salad.


Fall Farro Salad with Roasted Halloumi & Pomegranates

POM POMS (the arils, or seeds, derived from recent pomegranates), can be found October by means of December in handy four.three and Eight-ounce packs. Discover them conveniently within the reduce fruit produce part of most grocery shops. Whenever you convey them residence, simply attempt to preserve your self (or your husband) from snacking on them earlier than they make it to this salad! Or higher but, get further.


Fall Farro Salad with Roasted Halloumi & Pomegranates


Fall Farro Salad w/ Roasted Halloumi & Pomegranates

 

  • 1 acorn squash, reduce in half, seeds eliminated, sliced into ¼-inch items
  • 1 cup halved cipollini onions or shallot wedges
  • Eight ounces halloumi, cubed
  • Further-virgin olive oil, for drizzling
  • Sea salt and freshly floor black pepper
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly floor black pepper
  • 1½ cups cooked farro
  • 1 cup finely chopped recent herbs (parsley and/or cilantro)
  • Handful of combined salad greens
  • 2 small kohlrabi bulbs, peeled and sliced paper skinny (or 2 further carrots)
  • 2 carrots, peeled into ribbons
  • ½ apple, thinly sliced
  • 2 tablespoons toasted walnuts or pepitas
  • ⅓ cup pomegranate arils
  • ¼ cup crumbled feta cheese
  • Handful of microgreens, non-compulsory
  • Recent lemon juice, to style
  1. Preheat the oven to 425° and line 2 baking sheets with parchment paper. Place the squash and onions on one, and the halloumi on the opposite. Drizzle the squash, onions, and halloumi with olive oil and sprinkle with salt and pepper. Roast 20 to 30 minutes or till the squash is tender, the onions are tender, and the halloumi is golden brown across the edges.
  2. Make the dressing: In a small bowl, whisk collectively the olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper to style. Put aside.
  3. In a small bowl, toss the kohlrabi with a drizzle of the dressing and toss to coat. In a medium bowl, mix the farro, herbs, and about ¼ of the dressing.
  4. Assemble the salad on a big platter with the farro, combined greens, squash, onions, halloumi, kohlrabi, carrots, apple, and the walnuts or pepitas. Drizzle with the remaining dressing, as desired, and sprinkle the pomegranate arils and feta cheese on high. Season to style. I like so as to add a very good squeeze of lemon on the finish, or simply earlier than serving for further pop. Prime with the microgreens, if utilizing.

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Particular because of POM Great for partnering on this put up!

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