Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
This time of year, I love just about any salad that doesn’t have lettuce as a first ingredient. In the summer months, I’m down with any kind of fresh salad green but when temperatures drop below 40, I want something heartier. Packed with roasted vegetables, seeds/nuts, grains, and perhaps a little bit of cheese. This combination is perfect as a light dinner, side dish or lunch. Bonus points is that sans lettuce, I can usually keep a batch in the fridge to snack on throughout the week.
My mom recently visited and I was reminded how much I love farro. She made a similar salad to this for lunch one day and I knew I wanted to create a holiday worthy version. My take includes pistachios and pomegranate seeds for color, plus lots of fresh mint to balance out the richness of the squash and feta.
If you haven’t had farro before, this is the perfect introductory recipe. Similar to wheat berries and couscous, it has a nutty, hearty flavor that stands up perfectly to the other ingredients. I usually buy mine in the bulk bin of Whole Foods or the Co-op, but you can sometimes find it in the grain section of the grocery store. If all else fails, Amazon or Thrive market works.
Once you buy it, you’ll find yourself eating it over and over again. At least that’s true if you’re anything like me. In my pre-baby days, I would cook a large batch on the weekends to add to salads and grain bowls throughout the week.
I think it goes without saying that this salad would make the perfect addition to any holiday table, but I’ll say it just in case. The colors alone make it a colorful choice: bright pomegranate arils and bright green mint plus lots of gorgeous roasted squash.
Enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintJeweled Farro Salad! You’ve gotta try this salad for Thanksgiving and the holidays. Roasted butternut squash, pistachios, pomegranate seeds, farro, mint and parsley in a lemon dressing.
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(5 comments) leave a comment
I’m hoping to make this for thanksgiving, but my oven will be busy with the Turkey. Can I make it the day before and serve it cold from the fridge? Should I wait to add any of the ingredients till serving?
I would prep all of the ingredients and then wait to combine before serving– or you can combine all of them except for the feta, pomegranates, pistachios and mint. Those are the ones I’d worry about sitting too long
Hi Alex!
This recipe looks delicious! I am wanting to make this dish for Thanksgiving but we have tree nut allergies in the family, therefore I can’t use pistachios. Do you have a recommendation on what would be a good non-nut replacement?
Hi Emily, the pistachios just add a nice texture so I’d say you can leave it out and just increase the pomegranate seeds or maybe roasted chickpeas?
Ok thanks!