Warm Autumn Farro and Roasted Vegetable Salad

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Servings 4
Recipe Ingredients:


  • 2 cups Pacific Foods Organic Chicken Bone Broth
  • 1 cup farro
  • 2 tbsp. olive oil divided
  • 3 cups halved brussels sprouts
  • 1 butternut squash cubed
  • 4 rainbow carrots sliced into coins
  • 3 cloves garlic chopped
  • 1 bunch kale roughly chopped
  • 1/2 cup crumbled feta cheese
  • 3 tbsp. fresh thyme roughly chopped
  • 1/3 cup pumpkin seeds

Autumn Vinaigrette

  • 1/4 cup olive oil
  • 3 tbsp. dijon mustard
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. fresh thyme roughly chopped
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • Preheat oven to 400 degrees Fahrenheit and line a baking tray with parchment paper.
  • Add chopped Brussels sprouts, butternut squash, and rainbow carrots to tray. Drizzle with 1 tablespoon olive oil and season with sea salt and pepper. Roast vegetables for 30-35 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 25-30 minutes, or until farro is tender. Drain excess bone broth, if necessary.
  • Saute kale: add 1 tablespoon olive oil to a large skillet over medium heat. Add chopped garlic and lightly saute for 2-3 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.
  • Prepare autumn vinaigrette: whisk together all ingredients 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 fresh thyme, feta cheese, and pumpkin seeds.
  • Enjoy!