I love a good grain salad that gets better as it sits. Roasting broccoli makes it much more flavourful and transforms an otherwise known for being pretty boring vegetable. Farro is really nutty and chewy, if you haven't tried it before it's delicious and holds up to the broccoli nicely. I love adding dates or other dried fruits to grain salads. The mix of sweet and salty is so satisfying. To brighten this whole salad up it’s tossed in a sumac vinaigrette. Sumac is really bright and tart, almost lemony. I love topping this with salty feta but, if you are dairy free try toasted almonds or pistachios for a nice crunch. Equally as delicious!
Prep: 15 min
Cook: 30 min
Total: 45 min
1 cup of farro, cooked to package directions
1 large head of broccoli - cut into large bite size florets
1 red onion, cut lengthwise into ½” thick slices
4 dates, pitted and roughly chopped
2 tbsp olive oil
Sea salt and cracked black pepper
¼ cup olive oil
Juice of 1 lemon
1 tbsp red wine vinegar
1 tsp sumac
1 clove garlic - grated
Pre heat oven to 425’
Cook farro according to package directions and set aside in a large mixing bowl.
Toss broccoli, onions and dates with olive oil, salt and pepper. Spread evenly on a parchment lined baking sheet. (be sure not to crowd it all together, you want them evenly spread out to get roasted, not steamed!) Roast for 20-25 mins until charred and tender.
While roasting make your vinaigrette. Whisk together olive oil, lemon juice, vinegar, honey, garlic, sumac, salt and pepper. Set aside.
Add your hot roasted broccoli, onions and dates to the farro. Pour in your vinaigrette and toss to coat everything evenly. Divide amongst plates and garnish with feta or toasted nuts (if using).
If you can’t find sumac don’t worry. Try adding a little lemon zest to your vinaigrette.
½ cup crumbled feta or toasted almonds/pistachios (if vegan/dairy-free)