Instant Pot Warm Vegetarian Farro Salad With Cauliflower Pistachios And Cranberries Recipes
WARM FARRO SALAD
This warm farro salad recipe makes a hearty meatless meal. Topped with a bright citrus vinaigrette, this flavourful salad is delicious for lunch or dinner.
Provided by Lorena Grater
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400F.
- Rinse 1 cup farro in a colander, then transfer to Instant Pot and add 1 cup of water (+ sea salt if desired). Lock the lid and turn the valve to sealing position. Set to 22 minutes on high pressure, let the pressure release naturally (15-20 minutes). If you don't have an instant pot, here is a complete guide on How to Cook Farro.
- While farro is cooking. Make hard-boiled eggs, either in a second Instant Pot or in a regular pot on the stove top. I like putting fridge-cold eggs into boiling water and cook in a rolling boil for 7 minutes, then remove and let cool down on the kitchen counter (no ice bath or running water required).
- Peel all vegetables and cube turnip and potatoes into about 1/2" (1 cm) dice. Cut carrots in half lengthwise or quarter lengthwise (depending on thickness). Thinly slice shallots.
- Add all to a large baking sheet, drizzle with olive oil and season with sea salt and pepper, and massage oil and seasoning into the vegetables with your hands.
- Roast in preheated oven for 30-35 minutes.
- In the meantime, prepare the dressing by adding, greek yogurt, mustard, olive oil, dill, parsley, the juice of one orange into a jar and whisk until well combined. Now add sea salt and pepper to taste and whisk until well mixed in.
- Per serving, add half a cup cooked farro and half of the roasted vegetables to a bowl, top with hard-boiled egg, sprinkle with thinly sliced green parts of spring onions, drizzle with yogurt dressing and enjoy!
Nutrition Facts : Calories 505 kcal, Carbohydrate 84 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 164 mg, Sodium 378 mg, Fiber 17 g, Sugar 24 g, ServingSize 1 serving
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