I was inspired to create this salad from a recipe I read in the New York Times cooking blog I receive daily.   Farro is an Italian grain similar to barley that has gained more popularity recently (even though it is considered an ancient grain) and is an excellent addition to a salad.  It is a great source of iron and is high in fiber, magnesium and Vitamins A, B, C and E.   The addition of farro makes the salad more substantial which makes this dish an excellent one-dish meal with health benefits for the start of your 2018.

Let's begin with the salad ingredients:

  • 1 acorn squash, cut in half lengthwise, and sliced thinly
  • 1 teaspoon ground sage
  • 1 head cauliflower, cut into small pieces
  • 8-10 radishes, halved
  • 2-3 turnips, quartered 
  • 2-3 zucchini, chopped
  • 1 bunch asparagus, cut into 1 to 2-inch pieces
  • 4-5 cups loosely packed arugula
  • 5-6 fresh sage leaves, thinly sliced
  • 1/2 cup feta cheese crumbles
  • 5-6 tablespoons olive oil for roasting vegetables
  • kosher salt and freshly ground pepper to taste

For the farro, you will need:

  • 1 cup farro
  • 2 cups water
  • 1 cup sliced shitake mushrooms
  • kosher salt to taste



For the farro, bring 2 cups salted water to a boil, add the farro and shitake mushrooms and bring back to a boil.  Lower the heat to simmer and let it cook for 10-15 minutes.  Remove it from the heat and let it sit for 15 minutes while preparing the roasted vegetables.


Preheat the oven to 400° F.  Cut the acorn squash in half lengthwise, deseed it and slice it very thinly into half-moon slices and place on a roasting pan.  Drizzle it with olive oil, sage and kosher salt to taste.  Place it in the oven and roast for 10-15 minutes until lightly browned.  

On another roasting pan place your chopped cauliflower, radishes and turnips, drizzle with olive oil and season with salt and pepper.  Place them in the oven and roast them for 10-15 minutes until lightly browned.  And lastly, roast the zucchini and asparagus on a separate pan in the same manner (drizzled with olive oil and seasoned with salt and pepper) for 8-10 minutes.  I roast the vegetables all separately to avoid overcrowding and to cook them evenly with a light brown color.  Depending on your oven size, you can roast two or all three pans together, alternating racks after half of the cooking time.

Finally, here are the dressing ingredients:

  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • kosher salt and freshly ground pepper to taste

Blend the dressing ingredients together with either a hand blender or a whisk until fully emulsified.  

Place all ingredients, including the farro, arugula, fresh sage and feta cheese, in a large salad bowl.  Add in all the roasted vegetables, drizzle with the dressing , season to taste with salt and pepper, toss and serve immediately.   

Please feel free to comment or share your ideas or additions!