Warm Farro Salad

A hearty warm farro salad with roasted pumpkin, crispy bacon, spinach, and herbs. Nutty, savoury, and satisfying — a comforting salad that’s perfect for cooler days.

Course Salad

Cuisine International

Diet Low Lactose

Dietary Dairy Free, Egg Free

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 880kcal

Author Amy Chung

Ingredients

1 cup farro uncooked
2 cup water
1 cup vegetable broth
800 g pumpkin Japanese kent
1 tbsp olive oil
300 g spinach
200 g bacon
1 cup flat leaf parsley roughly chopped
¼ cup marjoram leaves
½ cup almonds roughly chopped
salt to taste
pepper to taste

Metric - US Customary

Instructions

Rinse the farro thoroughly.
Place in a saucepan and add water and broth. Bring to a boil and then simmer. For pearled farro, boil for 10 to 20 minutes; for semi-pearled farro, 20 to 30 minutes; and for whole farro, up to 40 minutes. If there is excess liquid after farro is cooked to al dente, discard.
Preheat oven to 180°C or 350°F.
Cut the pumpkin into thin wedges and remove the skin.
Baste a sheet pan with ½ tbsp of olive oil. Place the pumpkin flat in a single layer. Baste top side with the rest of the olive oil. Roast for 20 minutes.
Cut roots off the spinach and wash to remove all the dirt. If spinach is long, cut in half.
In a frying pan or skillet, fry bacon bits.
When cooked, add spinach. Sauté until cooked and wilted.
Turn the heat off and add farro, herbs, almonds, salt and pepper to taste. Mix until well combined.
Tuck pumpkin slices on the side.
Serve.

Video

Notes

Substitute the Japanese pumpkin with roasted sweet potatoes or butternut squash for a different, sweet, earthy flavour. Or you can roast Brussels sprouts for a slightly bitter, crispy addition.
Use other greens like kale or Swiss chard if you prefer a different flavour or texture.
For added protein, add grilled or shredded chicken or turkey for extra protein. Marinated and baked tofu can provide a vegetarian protein option.
Other nuts and seeds; use pecans or walnuts instead of almonds for a different nutty flavour. Pumpkin seeds can also be used for a different crunch and seasonal touch.
Other herbs; use thyme or sage in place of marjoram for a different herbaceous note.
If you love cheese, add crumbled feta or goat cheese for extra creaminess and tang.

Nutrition