The quick-cook farro I used was purchased at Trader Joes. If you have regular farro keep in mind that it will take about 30 minutes to cook, not 10 minutes. Other whole grains can be used instead of the farro, by the way. However, I think farro is the bomb!!
1cupfingerling potatoeshalved or 2 cubed Yukon potatoes
salt
½cupraw quick-cooking farro
1 ½cupsgarbanzo beans aka chickpeas
¼red onionthinly sliced
2cupsparsleyroughly chopped
1cupfresh mint leaves
½cuppomegranate vinaigretterecipe below
¼cuptoasted pumpkin seeds
Pomegranate Vinaigrette
1tablespoonpomegranate molasses
2tablespoonsdijon mustard
1tablespoonfreshly squeezed lemon juice or apple cider vinegar
1teaspoontoasted cumin seeds or ground cumin
½teaspoonblack pepper
½teaspoonred chili flakes
½teaspoonsea salt
¼cupextra virgin olive oil
Instructions
Preheat oven to 400° and line 2 baking sheets with parchment paper.
Toss the chopped cauliflower with about 1 1/2 tablespoons of oil, and a sprinkling of salt. Spread evenly on one baking sheet and roast 30 minutes.
Do the same with the sweet potatoes and fingerlings: toss with oil, spread on baking sheet, and roast 30 minutes or until tender.
Bring 1 cup of water and 1/2 cup of farro to a simmer. Reduce the heat to medium-low and continue to cook until tender, about 10 minutes for quick-cooking farro.
While the vegetables and farro cook, make the dressing.
Place the dressing ingredients into a jar with a lid. Tighten the lid and shake until dressing is emulsified and creamy. If you don’t have a jar with a lid, whisk the ingredients together in a bowl until creamy.
Place the cooked cauliflower, potatoes, cooked farro, beans, sliced red onion, parsley, mint, and dressing into a large salad bowl.
Stir well to combine. Season to taste with more salt, and finish off with black pepper, red chili flakes, and toasted pumpkin seeds.