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Warm Autumn Farro and Roasted Vegetable Salad

  • 25 min
    Prep Time
  • 1 hr 5 min
    Total Time
  • 4 people
  • 631 per 1 serving


  • 2 cups Pacific Foods® Organic Vegetable Broth
  • 1 cup uncooked farro
  • 6 tablespoons olive oil, divided
  • 4 rainbow carrot, sliced into coins
  • 3 cups halved Brussels sprouts
  • 1 butternut squash, peeled, seeded and cut into cubes
  • 3 cloves garlic, chopped
  • 1 bunch kale, roughly chopped
  • 3 tablespoons Dijon-style mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pumpkin seeds
  • 3 tablespoons fresh thyme leaves, roughly chopped


  • Step 1

    Preheat oven to 400°F. and line a baking tray with parchment paper. Add carrots, Brussels sprouts and butternut squash to tray. Drizzle with 1 tablespoon olive oil and season with sea salt and pepper. 

  • Step 2

    Roast vegetables for 30 to 35 minutes, or until tender. While vegetables roast, cook farro. Add bone broth to a large pot and bring to a boil. Add in farro, reduce heat to a simmer, cover, and cook for 25 to 30 minutes, or until farro is tender. Drain excess bone broth, if necessary. 

  • Step 3

    Add 1 tablespoon olive oil to a large skillet over medium heat. Add chopped garlic and lightly saute for 2 to 3 minutes. Stir in kale and saute until gently wilted, about 2 minutes. Add cooked farro to kale and gently mix together. Turn off heat and let sit. 

  • Step 4

    Whisk 1/4 cup oil, mustard, the vinegars, first amount of thyme and the salt and pepper until thick and creamy. Add roasted vegetables to kale and farro mixture. Drizzle vinaigrette overtop and mixt to combine. Divide warm salad between bowls. Garnish with second amount of thyme, feta cheese, and pumpkin seeds. Enjoy!

Calories 631
Total Fat 28 g
Sat. Fat 6.3 g
Trans Fat 0 g
Cholesterol 17 mg
Sodium 1098 mg
Total Carb 80 g
Dietary Fiber 17 g
Sugar 15 g
Protein 18 g
Vitamin D 2 %DV
Calcium 27 %DV
Iron 37 %DV
Potassium 40 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.