This delicious farrow salad has some of my favorite flavors: charred cauliflower, artichokes, avocado, farro, and a spicy yogurt sauce to pull everything together. Great light dinner or weekday lunch option!
Ingredients
1cupfarro, boiled until tender
1head purple cauliflower
1tablespoonolive oil
1cupmarinated artichokes
1ripe avocado
2cupsbaby spinach, slivered
¼cupsunflower seeds
½cuppomegranate seeds
Fresh mint, garnish
Salt and pepper
Yogurt Sauce:
1cupgreek yogurt
1serrano pepper, seeds removed
1lemon, juice only
½teaspooncumin seeds
¼teaspoonkosher salt
¼teaspoonblack pepper
¼cupextra virgin olive oil
Instructions
Preheat oven to 450 F˚. Use a paring knife to cut florets off the cauliflower head. Lay out florets on a baking sheet (line with parchment paper for easier cleanup). Drizzle with olive oil and a sprinkle of salt. Roast cauliflower for 20-25 minutes until tender and charred in spots.
Cook farro in lightly salted water (I use 4 cups of water, 1 tablespoon of kosher salt per cup of farro). Bring to a simmer, add the farro, reduce heat to low, cover, and simmer until tender – maybe 20-25 minutes. Once farro is cooked through and tender, drain off any extra water, remove from heat, cover, and let steam for 5 minutes. Then fluff with a fork.
To make sauce, add all sauce ingredients to a food processor and pulse until smooth. Adjust to your liking. If you don’t have a food processor you can finely mince the garlic and pepper and stir everything together. It won’t be a smooth, but the flavors will still work.
To build your salad, mince some baby spinach and stir into your slightly cooled farro (if the farro is too hot it will wilt the spinach). Divide farro between bowls. Top with roasted cauliflower, avocado, and artichokes.
Garnish bowls with pomegranate seeds, fresh mint, sunflower seeds, and a heavy drizzle of yogurt sauce.