Broccoli, Farro & Feta Salad for #MeatlessMonday

I made this yesterday for the girls in the office today.  As usual, I tasted a spoonful, to make sure it came out okay.  Oh my goodness.  I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite.  I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!

I’m serving it with a Roasted Butternut Squash Soup.  A healthy menu to kick off fall!

Roasted Broccoli and Farro Salad with Feta

printable version

Ingredients

• 3/4 cup farro
• 1 1/2 cup water
• 1 lb. broccoli
• 3 Tbs. extra-virgin olive oil
• 1/2 cup crumbled feta
• 2 scallions, thinly sliced
• Pinch crushed red pepper flakes
• 2 Tbs. coarsely chopped fresh Italian parsley
• 1 Tbs. red wine vinegar

Directions

Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes.  Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

You won’t miss the meat!

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