There is a common idea that salads belong to summer. That they must begin with lettuce, be served cold and somehow feel light and virtuous rather than deeply satisfying.
I couldn’t disagree more.
Some of the loveliest salads are made for the cooler months. They are filled with roasted vegetables, warm grains, toasted nuts and handfuls of fresh herbs. They bring colour to the table when winter cooking can otherwise lean heavily towards brown and beige, and they feel nourishing without being austere.
This warm farro salad with roasted vegetables is exactly that kind of dish. The carrots become sweet and caramelised around the edges, while the beetroot brings its wonderful earthiness and jewel-like colour. Farro gives the salad substance and a lovely chew, and the rocket and herbs keep everything lively and fresh.
The dressing is creamy but still bright, made with extra virgin olive oil, mayonnaise, white wine vinegar and Dijon mustard. Adding some of it to the farro while the grain is still warm allows the flavour to settle into every little crevice.
Farro is an ancient form of wheat commonly associated with Italian cooking. It has a gently nutty flavour and a firm, chewy texture that makes it especially good in soups, pilafs and grain salads. It also holds its shape well when combined with roasted vegetables and acidic dressings, rather than becoming soft or disappearing into the bowl.
Farro may be sold as whole, semi-pearled or pearled. Whole farro retains more of the grain but takes longer to cook, while pearled farro cooks more quickly. Check the packet and use the cooking time as your guide. When you are seeking a wholegrain product, look for the words whole farro, as pearling removes some of the outer bran.
Farro is a type of wheat and therefore contains gluten. For a gluten-free version of this salad, use quinoa, brown rice or buckwheat instead.
This is a wonderfully adaptable recipe. You could replace the carrots with pumpkin, sweet potato, cauliflower or whatever vegetables are waiting patiently in the fridge. Use parsley, dill, chives or a mixture of herbs, and choose whichever nuts you enjoy.
Feta or goat’s cheese is lovely scattered over the top, but this warm farro salad is also delicious without it. For a more substantial vegetarian meal, add chickpeas, lentils or a softly boiled egg. It is also a beautiful partner for roast chicken, fish, lamb or sausages.
The recipe serves four to six as a side. Double it when you would like a large family-sized salad with generous weekday leftovers. Store the rocket, nuts and a little of the dressing separately, then bring everything together just before serving. It makes lunch the following day feel like something worth looking forward to.
This, to me, is winter nourishment at its best: generous, colourful, full of texture and made to be shared.
Yes. Cook the farro and roast the vegetables up to two days ahead. Store them covered in the refrigerator and bring them towards room temperature before assembling. Add the rocket, nuts and final dressing shortly before serving.
Pearl barley is the closest substitute in terms of chew and character. Brown rice, freekeh and quinoa are also lovely. For a gluten-free salad, use brown rice, quinoa or buckwheat.
No. Farro is a form of wheat and contains gluten.
Either works, but this salad is especially lovely warm or at room temperature. Dressing the farro while it is still warm helps it absorb more flavour.
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