Fall Harvest Salad
Carol Cotner Thompson teaches our 10-week Pro Cooking series on Tuesday mornings, and it is no coincidence that our highest staff meeting turnout happens right about 1pm on those days. Carol generously demonstrates each and every technique for her students and then lovingly brings us the finished dishes, which we savor over spreadsheets and chocolate. This dish is hearty enough to stand as a main dish and marries well as a side next to turkey or chicken and is absolutely, without a doubt, my favorite dish she’s ever made.Print Recipe Pin Recipe
- 1 small Cauliflower
- 1 Butternut or Acorn squash
- 1/2 cup Farro soaked for one
- 1 medium onion diced
- 1 clove Garlic minced
- 1 tsp Finely chopped rosemary
- 1/4 cup Olive oil
- 1 tsp Orange zest
- 1/4 cup Pomegranate seeds
- Preheat the oven to 400F. Cut the cauliflower into florets, taking off as much of the stem as you can. Toss with a touch of oil and salt and roast, uncovered, for about 25 minutes.
- Cut your squash in half lengthwise and remove the seeds. Peel the out layer of the squash and cut into half moon slices. Toss with oil and salt and place in the oven as well until tender to the fork (we love these with some nice caramelization).
- While the vegetables are roasting, simmer the soaked farrow in salted water until soft but still a bit chewy (about 30 minutes). Drain.
- In a medium or large pan, saute the onions with the olive oil until translucent. Add the garlic and rosemary and saute for another minute.
- Place the farrow in a serving bowl and toss vegetables with the cooked farro. Season with salt and pepper to taste and garnish with pomegranate seeds.