As the crisp fall weather starts I find myself wanting “warmer” dishes. However, I’m not quite ready for the hearty stews and heavy meals of winter. The lightness of this salad paired with some hearty fall favorites makes this a great transitional meal. It is a very fulfilling salad with a variety of textures and flavors. Crisp fresh lettuce, root vegetables roasted to perfection, protein packed Farro, plus the creaminess of the goat cheese and crunch from pistachios.
What is Farro?
Farro is one of my favorite whole grains. It is the oldest cultivated grain in the world. Full of protein and fiber, many feel it is the healthiest grain. Farro can help maintain blood sugar levels and lower cholesterol. I try to avoid rice and have found Farro to be a great substitute. I use it in any recipe that you would consider using rice but it is also great in a salad like this one.
Where to Buy Farro
At times I am able to find Organic Italian Pearl Farro at Costco but lately my Costco hasn’t carried it. My local grocery store has a great Health Market where I can still buy Farro you just have to search a bit for it. When all else fails I turn to Amazon.
*** Cooking your farro in broth (any kind) instead of water adds a punch of flavor
*** Have a spare jelly jar? Put all the ingredients for you dressing in your jar, shake and you’re done!
Another reason I love this salad is the ease of making it your own. You can substitute any vegetables to your taste or to what you have on hand. Can’t find Farro? Try some quinoa instead. The goat cheese could be switched to a blue cheese or feta. Almonds or walnuts make a great substitute for pistachios. If I have leftover steak or chicken I have sliced it up to top this salad with too.